Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB).

During the salty fermentation process, lactic acid and other types of bacteria flourish and expel carbon dioxide, which begins to build up in the container. The researchers’ results demonstrate ...

A new review, led by DTU and Novonesis researchers, explores how lactic acid bacteria may help address these challenges. By analysing existing literature, the authors map how fermentation with ...