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 ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

Lactic acid bacteria (LAB) can ferment and produce abundant lactic acid, which is used as a silage additive. Inoculation with LAB could increase the content of lactic acid, decrease the pH 1, and help ...

There is massive confusion and misunderstanding about lactic acid and its role in silage fermentation and effect on cow performance. Independent expert Dave Davies of Silage Solutions sets the record ...

Farmers looking to produce heavier and better quality second cut silage need to focus on achieving a rapid lactic acid fermentation, according to experts. First cut silage on average is lighter this ...

Sourdough’s fermentation process may make it gentler on the gut and easier to digest than other breads.The slower digestion may lead to steadier blood sugar levels compared to white bread.Fermentation ...

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 ...

A step-by-step look at how to make, store and feed out baleage — and the common mistakes that lead to spoilage.

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...