Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut and pickles, fermentation is ...
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 ...
A lactic acid bacterium isolated from kimchi may help promote the removal of nanoplastics from the body by binding to them in the intestine. Nanoplastics are ultrafine plastic particles measuring less ...
The team subjected lactic acid bacteria to "oxidative stress," a natural pressure that compels bacteria to produce more riboflavin to protect themselves. We used the microorganism Lactococcus lactis, ...
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