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 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 ...

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 ...

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 ...

Beyond the tangy crust lies a fermentation powerhouse that can soothe IBS symptoms, stabilize blood sugar, and feed your ...

Medically reviewed by Karina Tolentino, RD Sourdough bread may date back to ancient Egypt, where it was first developed.

Lactic acid bacteria (LAB) have long been celebrated for their roles in food fermentation, yet their capacity to synthesise specialised antimicrobial peptides—known as bacteriocins—has captured ...

Lactic acid bacteria (LAB) are indispensable microorganisms in fermented foods and have played a crucial role in human civilization's dietary development. They not only impart unique flavors and ...

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 ...

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 ...