Hyakujuro Yamahai, brewed with lactic acid bacteria, picked up the Platinum Medal award in the “junmai-shu” (pure rice sake) category at the annual competition in France. The sake, produced by ...

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.

Lactic acid bacteria is a natural solution to masking dairy alternatives’ off-taste properties and solving alt dairy's ...

In a new study on humans, researchers at Uppsala University show that treatment with a specific type of modified lactic acid bacteria works well and has a positive effect on the healing of wounds.

Lactic acid is also made in the mouth, where specialised bacteria convert glucose and other sugars to lactic acid. Lactic acid in your mouth can cause tooth decay. Find out everything you need to ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...