Ever wonder why deli meat usually starts feeling a little slimy? Don't worry, it's not probably not spoiled; the main reason ...

As fermentation processes become more complex, microbial strains must be adapted to meet stricter performance requirements.

If you'd like to get in on the fermented food trend but don't know where to start, we're here to help, with tips from two ...

Upcycled food components offer multiple benefits. However, challenges include a steady supply and consistent quality.

“Lactic acid is a type of alpha hydroxy acid (AHA) originally derived from sour milk,” explains Dr Prasanthi. Now, the skincare ingredient is more commonly produced through the fermentation of ...

Kefir is believed to have more probiotics than yogurt, which might make it even better for your gut. Besides gut health ...

The term LAB does not reflect a phyletic class, but rather a group of organisms that are defined by their ability to produce a common end product — lactic acid — from the fermentation of sugars.

Even better. Six local breweries are teaming with sixdegrees.org, the charitable organization started by Kevin Bacon, to launch Six Degrees of Fermentation, a special brew paying tribute to the ...

2014). As shown in Table 3, at 24 h of fermentation, the pH values and titratable acidity were in a range of 4.56 to 6.08 and 1.45 to 4.95 g/L lactic acid, respectively. CB13 strain showed the highest ...