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 ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

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 ...

You may have heard of lactic acid occurring in your body, so you may be curious to hear that it’s also found in certain foods. Lactic acid is a type of organic acid produced by bacteria when foods ...

This summary examines the role of lactic acid bacteria (LAB) in the fermentation process and their transformative impact on bioactive compounds. LAB fermentation is an age-old yet continuously ...

Veganism is a way of living that aims to minimize the use and consumption of animal products in everyday life, especially in terms of diet (1). People who follow a vegan diet avoid eating animal ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...