A Vermont firm has recalled more than 1,700 pounds of butter because it may be contaminated with coliform, a type of bacteria found in fecal matter. Agri-Mark Inc., of Waitsfield, Vermont ...

This image provided by Cabot Creamery shows a Cabot Creamery 8-ounce premium butter made with sea salt product. A recall was issued on March 26, 2025. (Cabot Creamery via AP) 31,181 people played ...

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 ...

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 ...

About 1,700 pounds of Cabot Creamery butter have been recalled due to elevated levels of coliform bacteria. The recall affects Cabot Creamery’s Extra Creamy Premium Butter (8 oz) with a Sept.

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, ...

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 ...

Medically reviewed by Kierra Brown, RD Protein is an essential nutrient your body needs to build muscles, maintain skeletal and immune health, and produce hormones and neurotransmitters. Following a ...

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 ...

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.

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 ...