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 ...

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 ...

Lactic acid (LA) is an important chemical intermediate for a plethora of products, from medicine to cosmetics to degradable materials, and is the building block for biodegradable polylactic acid (PLA) ...

The Rural Development Administration announced on the 26th that Korean-style rice lactic acid fermentation product made from Korean rice and native lactic acid bacteria has been found to improve ...

Plant-based dairy alternatives – such as soy, oat, and almond drinks – are produced without animal ingredients for consumers seeking plant-based substitutes for milk and yoghurt. However, many of ...

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

Lactic acid bacteria produce various metabolites during fermentation in response to the type of ingredients and storage temperature, and the metabolites determine the flavor and quality of kimchi.

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 ...