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 ...

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 ...

Kimchi, a fermented vegetable dish, is gaining scientific recognition for its immune-boosting properties. Its rich fiber, vitamins, minerals, and beneficial bacteria support gut health and reduce ...