Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

One day, he sees a woman selling the lactic acid bacteria drink "Yokul" in the line at the bus stop. The two become interested in the woman who is wearing her uniform and attracting the attention ...

A sourdough starter is the key to baking delicious bread at home. We got some expert advice on the type of flour you should ...

Hyakujuro Yamahai, brewed with lactic acid bacteria, picked up the Platinum Medal award in the “junmai-shu” (pure rice sake) category at the annual competition in France. The sake, produced by ...

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.