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 ...

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 ...

By contrast, proofing your sourdough loaf at a warmer room temperature will stimulate bacteria that produce lactic acid, resulting in a milder flavor. The fridge, therefore, is the sourness superstar.

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

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 ...