From kimchi fermented at low temperatures for a long period of time, researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to ...

Controlled fermentation of black cabbage using specific bacterial and yeast starters enhanced its antioxidant, polyphenol, ...

subsequent experiments in the lab showed that the bacteria did not multiply in conventional culture media as predicted. "Only when we added epithelial cells from the gut did the lactic acid ...

This is where lactic acid bacteria, or LAB, come in. Lactic acid bacteria (LAB) are the microbial allies behind yogurt, kefir, and cheese. Now, these bacteria are being reimagined as flavor-fixing ...

During this time, lactic acid bacteria (LAB) thrive and outcompete other microbes. Beyond preserving the food and enhancing its flavor and aroma, fermentation may offer health benefits.

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 ...

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 ...

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.