A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Discover the fascinating world of fermentation with MinuteFood! Join Kate as she overcomes her apprehensions about home ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Scientists have identified dozens of functional strains of bacteria in kimchi. Read more at straitstimes.com. Read more at ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

Kefir and kombucha are fermented probiotic drinks that may support gut health, along with other benefits. They differ in ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

There is massive confusion and misunderstanding about lactic acid and its role in silage fermentation and effect on cow performance. Independent expert Dave Davies of Silage Solutions sets the record ...

Rachel Nuwer gets a firsthand look at a unique fermentation method being piloted in Japan to transform edible leftovers and scraps into sustainable feed for pigs while saving money, reducing waste and ...