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 ...

Fermented foods have been part of human diets for thousands of years, valued not only for their flavor but also for their ability to preserve food naturally. From yogurt and kimchi to sauerkraut and ...

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 ...

Most people don't give much thought to what's happening in their digestive system until something goes wrong, but the gut microbiome is one of the most active ecosystems in your body, home to ...

Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious.

Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.