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.

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 ...

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, ...

Lactic acid is the gentle exfoliant making waves in skincare. Discover why experts say it could be the key to brighter, smoother, and healthier-looking skin.

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.

"I think it's beautiful that something as simple as gentle heating and lactic acid bacteria can be used to produce vitamin B2. The method allows for food to be fortified with vitamin B2 in an easy ...

Until the development of commercial yeasts in the 1800s, sourdough, made with naturally occurring yeasts and lactic acid bacteria, was the main type of leavened bread consumed worldwide.

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 ...

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 ...

Many species of bacteria also respire anaerobically and produce lactic acid as a waste product. In fact, these species make up between 0.01-1.8% of the human gut, according to a review published ...