The findings may have wide-reaching perspectives for the further development of sustainable foods. "Metabolic insights of lactic acid bacteria in reducing off-flavors and anti-nutrients in plant ...

Controlled fermentation of black cabbage using specific bacterial and yeast starters enhanced its antioxidant, polyphenol, ...

And a large number of them produce lactic acid, which is key ... and you get complex, unique flavors that come only from fermentation. "In the Venn diagram of foods that microbes like, and foods ...

The lactic acid lends a naturally tangy flavor that's intensified by the long fermentation time — usually overnight, but often even longer — while acetic acid adds a sharper, more vinegary note.

less than 2% of natural flavors, dextrose, paprika, hydrolyzed soy protein, maltodextrin, lactic acid starter culture, barley malt extract, citric acid, soy lecithin, and sodium nitrate.

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality ... the further development of sustainable foods. A new study maps how specific lactic ...