From the fermentation pot straight to your plate: fermented vegetables are making a comeback – not only in gourmet kitchens, ...

Sponsor Message Those lactic-acid-producing microbes use enzymes ... unique flavors that come only from fermentation. "In the Venn diagram of foods that microbes like, and foods that humans ...

Lacto-fermentation is a specific type of fermentation that uses lactic-acid-producing bacteria to preserve foods. While fermentation was traditionally used to increase shelf life, recent research ...

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.

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer in mouthfeel,” says, Joel Burt, a California-based winemaker at Las Jaras Wine ...

Angel Yeast has optimized a series of fermentation nutrients for the cultivation of lactic acid bacteria, bacillus, starter cultures, and other specific strains for dietary supplements to enable ...

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 ...

If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation ... palate. Lactic acid, on the other ...

A new review, led by DTU and Novonesis researchers, explores how lactic acid bacteria may help address these challenges. By analysing existing literature, the authors map how fermentation with ...

However, companies face bacterial cultivation challenges, leading Angel Yeast to optimize a series of fermentation nutrients. Angel Yeast designed its nutrients to address the factors that constrain ...