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.

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 ...

The results showed that lactic acid bacteria can inhibit the development of cervical cancer. This joint research, conducted in collaboration with Professor Jeong Geun-Oh's team at Kyungpook ...

Compared to its counterpart, D-lactic acid is much less available and much more expensive. “Most lactic acid bacteria can only produce L-lactic acid whilst chemical synthesis methods yield only a ...

For example, some lactic acid may come from bacteria feeding on lactose — a sugar found in dairy products. However, once the lactic acid is in its final form and ready to add to food ...

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, ...

Now a new study demonstrates why some kimchi makers still swear by the traditional technology: onggi provide great environments for the growth of lactic acid bacteria, the “good” microbes that ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and ...

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 ...

The future of eating sustainably is turning out to be quite luxurious as researchers from the University of Copenhagen (Denmark) have used lactic acid bacteria strains to make a sustainable heavy ...