Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...

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

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

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

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

In kitchens across the world, from high-end restaurants to home pantries, fermented foods are experiencing a remarkable ...

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

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 flavor and nutritional quality of plant-based dairy ...

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

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 ...