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 ...

Sauerkraut is a dish made of finely chopped cabbage and salt that has been allowed to ferment. According to The Ohio State University College of Food, Agricultural, and Environmental Sciences, the ...

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

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

Discover why fermented foods may outperform probiotic pills and support your gut with diverse microbes and powerful bioactive ...

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 ...

More information: Indeewarie Hemamali Dissanayake et al, Lactic acid bacterial fermentation as a biotransformation strategy ...