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 ...

How much of your silage never makes it in front of your cows? University of Wisconsin-Madison associate professor Luiz ...

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

On a hot day, curd seems to change personality almost overnight. The same bowl that tasted mild and fresh in the morning can ...

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 ...

Sourdough bread isn’t just a trendy loaf — its natural fermentation process can improve digestion, help manage blood sugar, and boost mineral absorption. Thanks to its lower glycemic index, it ...

Acetic acid bacteria (AAB) are present in foods such as vinegar, kombucha, and fermented cocoa, where they oxidize ethanol into acetic acid. They often work in combination with yeasts and lactic acid ...

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 ...