Plant-based dairy alternatives are often described as “grassy,” “beany,” or “astringent.” This is where lactic acid bacteria, ...

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

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

The results showed that lactic acid bacteria can inhibit the development of cervical cancer. This joint research, conducted in collaboration with Professor Jeong Geun-Oh's team at Kyungpook ...

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 ...

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

A new review, led by DTU and Novonesis researchers, explores how lactic acid bacteria may help address these challenges. By analysing existing literature, the authors map how fermentation with ...