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 flavor and nutritional quality of plant-based dairy ...

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

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

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

plantarum to be involved in the production of lactic acid, alanine ... the role of specific initial microbiota on ...

You will find New York’s Finger Lakes region ideal for foodies and beverage lovers. The agricultural scene is amazing, and there are regional cheese makers and lush vineyards, too. Why do you think ...

buttery Chardonnay,” it can select a pure strain of lactic acid bacteria that produces large amounts of diacetyl, the chemical compound that creates buttery flavors in dairy products, popcorn, and ...

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 ...

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...