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 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 ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

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.

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

Plant-based dairy alternatives – such as soy, oat, and almond drinks – are produced without animal ingredients for consumers seeking plant-based substitutes for milk and yoghurt. However, many of ...