Using ribosome engineering (RE), researchers from Shinshu University introduced mutations affecting the protein synthesis ...

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 ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Tumors find different ways to avoid immune cell detection and proliferate in their environment. Antitumor immune cells will initially recognize and target the growing tumor; however, different ...

A team led by Professor Jeong Youngtae from the Department of New Biology at DGIST (President Kunwoo Lee) has, for the first time in the world, revealed the identity and differentiation process of ...

Lactic acid bacteria (LAB) have long been recognised for their role in food fermentation and preservation. Their antifungal activity arises chiefly from the production of organic acids such as lactic ...

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.