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 ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

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 ...

Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.

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 ...

Everyone loves sourdough, though we all love it for different reasons. Some people feel it's easier to digest than other ...

Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome? The majority of ...

Veganism is a way of living that aims to minimize the use and consumption of animal products in everyday life, especially in terms of diet (1). People who follow a vegan diet avoid eating animal ...

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 ...

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 ...

Lactic acid is often vegan, but this is not always the case, as its sources include dairy products and meat. It occurs naturally in some foods, but manufacturers may add it to certain foods to extend ...