Lactic acid bacteria (LAB) are pivotal to both traditional and modern fermentation processes, serving as essential agents in food production and probiotic development. Their metabolic ...

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods by ...

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 ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

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 ...

Gene-metabolite map of the GABA and lactic acid pathways in florets from packed cultivars. Differential gene expressions (squares) and differential compound abundances (circles) in Olter and BAT39 ...

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

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 ...