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 ...

Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome? The majority of ...

Nobody likes letting food go to waste, and dairy has a relatively short shelf life. Luckily, this tip for preservation is ...

Eating rye comes with a variety of health benefits. A new study from the University of Eastern Finland now shows that both lactic acid bacteria and gut bacteria contribute to the health benefits of ...

Fermented foods expert Dr. Johnny Drain, who recently published Adventures in Fermentation, shares how to integrate fermented ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

Shifting your view of sourdough from an indulgence to a performance tool is a mindset change that yields tangible results. By ...

The human love affair with whipped cream dates back to at least the 16th century, and it's a staple of all our favorite holiday desserts. Is that slice of Thanksgiving pumpkin pie truly the same ...

Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials. The dairy alternatives ...

The future of eating sustainably is turning out to be quite luxurious as researchers from the University of Copenhagen (Denmark) have used lactic acid bacteria strains to make a sustainable heavy ...

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.

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 ...