Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

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 ...

The revival of sourdough took off during the pandemic, but it's more than a fad. Home bread bakers hoping to liven up their ...

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

Everyone, it seems, has tried sourdough during the lockdown. But that ubiquitous jar of starter contains a dynamic microbial ecosystem that scientists are only beginning to understand. Natasha ...

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 ...

Eating fermented foods can deliver more than just physical benefits — they might have a surprising effect on your mental ...

Researchers have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste. Researchers at the National Food Institute have come up with a ...

Postbiotics are more than probiotic "waste," they're actually beneficial for your body, and you can get them from many of the foods that keep your gut bacteria healthy.

Using ribosome engineering (RE), researchers from Shinshu University introduced mutations affecting the protein synthesis ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing kitchen fad. Beyond the rustic crust and chewy center lies a nutritional ...

Using ribosome engineering (RE), researchers from Shinshu University introduced mutations affecting the protein synthesis ...