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 ...

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 ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yogurt, sauerkraut and pickles, fermentation is ...

Discovery radically changes understanding of how lactic acid bacteria thrive in environment Discovery could lead to healthier, tastier food and minimize food waste This hybrid energy metabolism ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

From kimchi fermented at low temperatures for a long period of time, researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to ...

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 ...

Fermented chickpea water is emerging as a potential ally for gut health, with studies from laboratories suggesting enhanced digestibility and antioxidant properties post-fermentation. This nutritious ...