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

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

In a nutshell Fermented cabbage, but not raw cabbage or brine, protected intestinal cells from inflammation-related damage in ...

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

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

Sauerkraut may do more than add zing to your meal — it could also protect your gut lining. A study from UC Davis found that ...

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.

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

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

In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other ...