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 ...

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 ...

This summary examines the role of lactic acid bacteria (LAB) in the fermentation process and their transformative impact on bioactive compounds. LAB fermentation is an age-old yet continuously ...

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 ...

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 ...

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 ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

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 ...