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 ...

Discover the fascinating world of fermentation with MinuteFood! Join Kate as she overcomes her apprehensions about home ...

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 ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

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 ...

Kefir and kombucha are fermented probiotic drinks that may support gut health, along with other benefits. They differ in ...

Kimchi, Korea’s centuries-old fermented staple, has gained fresh global recognition after being named a “gut health” food in ...

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 ...

There is massive confusion and misunderstanding about lactic acid and its role in silage fermentation and effect on cow performance. Independent expert Dave Davies of Silage Solutions sets the record ...