A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...

Discover why fermented foods may outperform probiotic pills and support your gut with diverse microbes and powerful bioactive ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

A team from the National Institute of Complementary Medicine at Western Sydney University believe the Kakadu plum and the ...

“Malolactic fermentation (MLF ... buttery Chardonnay,” it can select a pure strain of lactic acid bacteria that produces large amounts of diacetyl, the chemical compound that creates buttery ...

That said, sourdough may offer numerous health benefits due to its unique fermentation process. Inulin, in particular, helps ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

“In some wines, malolactic fermentation will add buttery flavors, depending on the strain and other factors,” says Burt. If a winery seeks to make a “big, buttery Chardonnay,” it can select a pure ...