• Some strains showed good development, acidifying and proteolytic capacity in milk Fermented dairy products are the main carrier of probiotics due to the buffering capacity of milk that allows the ...

Introduction: Ginseng sprouts are recognized as a potentially valuable food source as they provide an abundance of bioactive compounds with antioxidants and anti-cancer properties. This study ...

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough ...

College of Animal Science and Technology, Shihezi University, Shihezi, China Therefore, this study investigated mulberry silage over a 60-day period by adding epiphytic LAB and cellulase. Using 16S ...

Aimed at softening and smoothing skin by gently but effectively exfoliating the top layer of skin, lactic acid can significantly improve the appearance of all skin types with regular use. It can be ...

Direct-fed microbials/probiotics are common products in the feed additive marketplace. Direct-fed microbials have benefits of altering rumen fermentation to reduce acidosis, improving fermentation ...

William Truswell, MD, FACS, operates his own cosmetic and reconstructive facial surgery practice. Dr. Truswell was the first in his area in Western Massachusetts to have an accredited private office ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

Breakthroughs, discoveries, and DIY tips sent six days a week. Terms of Service and Privacy Policy. For over a century, simple lactic acid bacteria has been one of ...

The answer is lactic acid bacteria (LAB), a group of beneficial bacteria found in fermented foods like yogurt and kimchi. Researchers from Technical University of Denmark recently tracked which LAB ...

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 ...