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 ...

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 ...

Beyond the tangy crust lies a fermentation powerhouse that can soothe IBS symptoms, stabilize blood sugar, and feed your ...

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 ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut and pickles, fermentation is ...

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 ...

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 ...

Lactic acid bacteria (LAB) are pivotal to both traditional and modern fermentation processes, serving as essential agents in food production and probiotic development. Their metabolic ...