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

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

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

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

In a nutshell Fermented cabbage, but not raw cabbage or brine, protected intestinal cells from inflammation-related damage in ...

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

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

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

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

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...