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 is a good preservative because it can kill and suppress bacteria in food. Lactic acid also helps prevent discoloration and works as a gelling agent and a curing agent. Fermentation can ...

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 ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Lactic acid bacteria, commonly used as probiotics to improve digestive health, can offer protection against different subtypes of influenza A virus, resulting in reduced weight loss after virus ...

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 ...

Lacto-fermentation is a specific type of fermentation that uses lactic-acid-producing bacteria to preserve foods. While fermentation was traditionally used to increase shelf life, recent research ...

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 ...

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 ...

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