Lactic acid bacteria (LAB) play a crucial role in the fermentation process of sourdough, contributing to the flavor, texture, and nutritional quality of the final bread product. Recent research ...

Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers at Lund University in ...

Fermented foods have several health benefits but is it safe to have them everyday Emphasising on moderation here’s what an ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The ...

Rye bread is a fiber powerhouse. One slice can pack up to five grams of fiber, that's roughly 20% of your daily needs in one ...

Have you noticed white foam on the surface of the brine in a jar of pickles? Don't panic! This phenomenon, though it may seem mysterious, is completely natural and indicates that the fermentation ...

Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria. By the end of the nineteenth century, Eduard Buchner had shown that fermentation could ...

Using an additive on your grass, maize or wholecrop silage at harvest can yield many benefits, including helping to produce a ...

Tanika Mahajan, Upma Dutta, Sneahpreet Kour In recent years, the importance of gut health has gained significant attention, ...

Lactic acid is also made in the mouth, where specialised bacteria convert glucose and other sugars to lactic acid. Lactic acid in your mouth can cause tooth decay.