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 ...

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.

Lactic acid bacteria can reduce off-flavours in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.

A new review, led by DTU and Novonesis researchers, explores how lactic acid bacteria may help address these challenges. By analysing existing literature, the authors map how fermentation with ...

Pickle juice has some possible benefits but also some drawbacks. Learn what research says about whether it is good for you.

An international team of microbiologists from the Medical University of Graz, the DSMZ—German Collection of Microorganisms ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

Improving the aerobic stability of silages with microbial and chemical additives Understanding how additives affect the microbiome of silages during fermentation and aerobic spoilage The use of ...

Introduction: Crested ibis (Nipponia nippon) is a rare bird whose intestinal tract is rich in lactic acid bacteria (LAB), but there is less research on LAB isolated from crested ibises. Therefore, ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based ...