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 ...

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 ...

Veganism is a way of living that aims to minimize the use and consumption of animal products in everyday life, especially in terms of diet (1). People who follow a vegan diet avoid eating animal ...

You may have heard of lactic acid occurring in your body, so you may be curious to hear that it’s also found in certain foods. Lactic acid is a type of organic acid produced by bacteria when foods ...

Discovery radically changes understanding of how lactic acid bacteria thrive in environment Discovery could lead to healthier, tastier food and minimize food waste This hybrid energy metabolism ...

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 ...

Lactic acid bacteria (LAB) are pivotal to both traditional and modern fermentation processes, serving as essential agents in food production and probiotic development. Their metabolic ...

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 ...

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 ...

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 ...