A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

Sauerkraut strengthens the gut barrier and reduces damage from inflammation. Fermentation produces helpful molecules.

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and ...

Is sauerkraut more than just a tangy topping? A new University of California, Davis, study published in Applied and Environmental Microbiology suggests that the fermented cabbage could help protect ...

Fermented cabbage shown to support intestinal cell health, unlike raw cabbage Study found no difference in benefits betwee ...