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 ...

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 ...

Sourdough is more than just a culinary trend; it’s a nutrition powerhouse. Through the traditional, slow-fermentation process ...

The future of eating sustainably is turning out to be quite luxurious as researchers from the University of Copenhagen (Denmark) have used lactic acid bacteria strains to make a sustainable heavy ...

But there's one fermented food that's been sitting in your fridge all along, quietly teeming with beneficial bacteria, and it ...

Lactic acid bacteria (LAB) are a diverse group of Gram-positive, acid-tolerant microbes renowned for their roles in fermented foods and as probiotics. Key probiotic attributes include resistance to ...

Lactic acid bacteria (LAB) are a diverse group of Gram-positive microorganisms widely exploited for their capacity to ferment carbohydrates into lactic acid stereoisomers. Central to their metabolism ...

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

By eating certain foods and taking probiotic supplements — or ‘gut health supplements’ — you can may be able to change your ...

Complicated, hard-to-heal wounds are a growing medical problem and there are currently only two drugs approved with proven efficacy. In a new study on humans, researchers at Uppsala University show ...