Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process ...

References [1] Efficient production of lactic acid from anaerobic co-fermentation of starch and nitrogen-rich agro-industrial waste using a batch system. Chemical Engineering Journal (2023). [2 ...

Lacto-fermentation uses lactic-acid-producing bacteria (primarily from the Lactobacillus genus), as well as some yeasts. These bacteria break down the sugars in food to form lactic acid and ...

Lactic acid is an organic acid that forms when certain foods go through the process of fermentation. It’s often found in pickled foods, fermented soy products, salami, yogurt, and more.

Take your homemade hot sauce game to the next level with fermentation. Here's how the process works and why it can add serious depth to this zesty condiment.

The World Institute of Kimchi (WiKim) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of kimchi and the characteristics of the fermentation ...

Lactic acid bacteria produce various metabolites during fermentation in response to the type of ingredients and storage temperature, and the metabolites determine the flavor and quality of kimchi ...

Another test-tube study observed similar findings, reporting that lactic acid fermentation increased the amount of antioxidants in myrtle berries 5–10-fold . summary ...

During this process, the bacteria break down sugars in the cabbage, producing carbon dioxide and lactic acid, giving rise to the unique attributes of this fermented product. Lactobacillus brevis ...