“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” says Claus Heiner ...

Fermented cabbage metabolites play a crucial role in maintaining gut barrier function, suggesting potential health benefits ...

To make Hyakujuro, sake pressed from “moromi” (sake mash) is aged for three years and fermented with lactic acid bacteria using a method the brewery patented in 2019. Kura Master was first ...

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.

"Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete," says Claus Heiner Bang ...