Some of our favorite fermented foods -- wine, cheese, sourdough bread, yogurt, pickles and coffee -- are at the heart of important new research that has determined the genetics and evolution of many ...

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

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 ...

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 ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

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 ...

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 ...

Eating fermented foods can deliver more than just physical benefits — they might have a surprising effect on your mental ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...