A traditional North Indian fermented drink, kanji is made by fermenting black carrots, mustard seeds, and water. This tangy, spiced beverage is rich in probiotics and perfect for a refreshing gut ...

A study published in Food Materials Research delves into ... analyzing the impact of lactic acid bacteria, temperature, and ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, ...

A fun part of DIY vegetable fermentation is getting creative with flavors! Adding herbs and spices can really amp up the ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers ...

Get Instant Summarized Text (Gist) Fermenting seaweed with lactic acid bacteria enhances its flavor by reducing the "fishy" taste while preserving umami, making it more appealing as a food source ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

Registered as one of the "Foods with Function Claims," following a product labeling rule set by the Consumer Affairs Agency, the drink contains 60 billion living lactic acid bacteria that reach ...

Green tea extract, along with eight other ingredients used in health functional foods, are selected for safety and functionality re-evaluation by South Korea’s food and drug regulator.

Incorporating fermented foods into your diet ... to the specific species of bacteria called lactobacillus that have the ability to convert sugars into lactic acid, in a naturally occurring ...