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 ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

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 ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

Plant-based dairy alternatives – such as soy, oat, and almond drinks – are produced without animal ingredients for consumers seeking plant-based substitutes for milk and yoghurt. However, many of ...

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...