Sauerkraut is a dish made of finely chopped cabbage and salt that has been allowed to ferment. According to The Ohio State University College of Food, Agricultural, and Environmental Sciences, the ...

Discover why fermented foods may outperform probiotic pills and support your gut with diverse microbes and powerful bioactive ...

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

Sauerkraut strengthens the gut barrier and reduces damage from inflammation. Fermentation produces helpful molecules.

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and ...

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

More information: Indeewarie Hemamali Dissanayake et al, Lactic acid bacterial fermentation as a biotransformation strategy ...

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a ...