We usually think of bacteria, molds, and fungi as unwelcome visitors in the kitchen, but in restaurants worldwide, chefs--famous and acclaimed ones at that--are using microbes to create new flavors, ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

When our daughter, Anne, ordered sour dough bread this week, and included us, my curiosity sent me on a hunt for information. This use of wild yeast and lactic acid bacteria rather than baker's yeast ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We'll discuss the science behind ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

Move over whole wheat; scientists are discovering that the unique fermentation process of sourdough might be the missing ...