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 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 ...

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 ...

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