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 ...

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 ...

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

Researchers have uncovered a way to create a fat-free version of whipped cream using lactic acid instead of milk fat while maintaining a firm whipped consistency and texture. High in saturated fat 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 ...

Compared with traditional breeding or genetic engineering, ribosomal engineering (RE) is an inexpensive, rapid, and safe ...

A Mason jar sits on my kitchen counter. Stuffed with shredded cabbage, the contents look like any jar you might find on a supermarket shelf. But what's inside is alive. When I loosen the lid, the ...

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.

Medically reviewed by Barbie Cervoni, RD Fermented foods like yogurt, kefir, and sauerkraut are sources of probiotics that ...