Researchers have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste. Researchers at the National Food Institute have come up with a ...

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.

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Risbo and his colleagues only used four ingredients in their experiments: water, edible lactic acid bacteria, a little bit of milk protein, and a thickening agent. There are many kinds of lactic ...

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 ...

Q: I’ve read about a wine fault called ropiness, which seems to be related to lactic acid bacteria spoilage and an elevated concentration of biogenic amines. Are these wines safe to drink?—Susan, ...

The presence of probiotics such as lactic acid bacteria changes the environment in the intestine and forces the yeast fungus Candida albicans to change its metabolism, making it less infectious.

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 ...