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.

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and ...

Risbo and his colleagues only used four ingredients in their experiments: water, edible lactic acid bacteria, a little bit of milk protein, and a thickening agent. There are many kinds of lactic ...

Important developments in the design of recombinant lactic acid bacteria (LAB) as mucosal carriers for a range of health-beneficial compounds, such as antigens, allergens, immune modulators ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

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 ...

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, ...

From kimchi fermented at low temperatures for a long period of time, researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to ...

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.

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 ...