Lactic acid bacteria (LAB) are pivotal to both traditional ... by utilising advanced omics techniques and adaptive laboratory evolution. For example, recent investigations have applied ...

a metabolite produced by lactic acid bacteria which appears in some foods as the fermentation process takes hold. So, if we rewind around 10 million years, to a time when humans, chimpanzees and ...

Lactic acid is a type of organic acid produced by bacteria when foods undergo fermentation. Note that cheese is listed twice, as lactic acid can be both a byproduct of the cheesemaking process and ...

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 is a good preservative because it can kill and suppress bacteria in food. Lactic acid also helps prevent discoloration and works as a gelling agent and a curing agent. Fermentation can ...

With the solution that the DTU researchers have developed, the lactic acid bacteria-based lactase can be grown and used directly at the dairy, and in the milk that ends up being yogurt.

Lacto-fermentation is a specific type of fermentation that uses lactic-acid-producing bacteria to preserve foods. While fermentation was traditionally used to increase shelf life, recent research ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

"I think it's beautiful that something as simple as gentle heating and lactic acid bacteria can be used to produce vitamin B2. The method allows for food to be fortified with vitamin B2 in an easy ...

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.

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 ...