A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based ...

Institute of Metabolic Diseases, Guang’anmen Hospital, China Academy of Chinese Medical Sciences, Beijing 100053, P. R. China These authors contributed equally to this work.

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 ...

Introduction: Crested ibis (Nipponia nippon) is a rare bird whose intestinal tract is rich in lactic acid bacteria (LAB), but there is less research on LAB isolated from crested ibises. Therefore, ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

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 ...

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.

Folate is a naturally occurring water-soluble B vitamin. Folic acid is a synthetic (manmade) form of folate often added to foods and taken in supplement form. Both are sources of vitamin B9 and ...

Commonly found in supermarkets, sauerkraut is cabbage fermented using various lactic acid bacteria. It is widely consumed in many European and Asian nations and the United States. Studies have ...

With an ongoing increase in drug-resistant bacteria, research is investigating natural compounds as a potential source and inspiration for new antimicrobial agents. While more research is ...