A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other ...

Unlike the usual energy-release pathways in normal cells, cancer cells are known to adapt to derive more energy from glucose uptake, followed by lactic acid fermentation — the so-called Warburg ...

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.

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 ...