The lactic butter market is forecasted to reach USD 6.71 billion by 2035, with a 4.1% CAGR from 2025. Europe continues to dominate the market, but Asia-Pacific regions like Japan and South Korea are ...

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

Agriculture Research Service, Southern Regional Research Center, United States Department of Agriculture, 1100 Robert E. Lee Blvd., New Orleans, Louisiana 70124, United States Article Views are the ...

The answer is lactic acid bacteria (LAB), a group of beneficial bacteria found ... issues such as off-flavors or to eliminate antinutrients (.e.g phytates, phenolic compounds and oxalates), helping to ...

Lactate isn’t your enemy, it’s your roadmap. Find out how understanding your lactate curve can help you train smarter, recover faster, and push your performance to the next level ...

Lactic acid bacteria originating from plant environments ... to perform with higher efficiency in the modification of flavor compounds and the destruction of anti-nutrients from plant-based ...

These compounds – often aldehydes, ketones, and tannins – are by-products of the plant’s metabolism and can be difficult to remove without negatively affecting the rest of the product. According to ...

These compounds – often aldehydes, ketones, and tannins – are by-products of the plant's metabolism and can be difficult to remove without negatively affecting the rest of the product. According to ...

According to the researchers, specific strains of lactic acid bacteria can convert these unwanted compounds into neutral or less perceivable flavor compounds. The result is a product that more ...

Researchers from Osaka Metropolitan University have discovered the ideal genetic “recipe” to turn yeast into a tiny yet powerful eco-friendly factory that converts methanol into D-lactic acid, a key ...

Researchers have engineered yeast to efficiently convert methanol into D-lactic acid, a key compound for biodegradable plastics and pharmaceuticals. By optimizing gene and promoter combinations ...

The influence of seven phenolic compounds, normally present in wine, on the growth and arginine deiminase system (ADI) of Lactobacillus hilgardii X 1 B, a wine lactic acid bacterium, was established.