Fermentation with selected lactic acid bacteria may therefore prove to be a key technology in developing a wide range of sustainable foods. "We see food fermentation as a platform technology that ...

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 ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...

Uncover the gut health benefits of fermented foods like sauerkraut, protecting intestinal cells from inflammation damage.

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

New research suggests a popular condiment may help protect and strengthen the intestinal barrier — a key defense for gut ...

Fermented cabbage metabolites play a crucial role in maintaining gut barrier function, suggesting potential health benefits ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

Sauerkraut is a dish made of finely chopped cabbage and salt that has been allowed to ferment. According to The Ohio State ...