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 ...

Lactic acid bacteria (LAB) fermentation is a widely used process in food production that enhances the nutritional and sensory qualities of various food products. This fermentation process not only ...

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

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 ...

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

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 ...

They include yoghurt, kefir and some cheeses, which are produced as a result of lactic acid bacteria ... and strains of living bacteria that develop through fermentation; it is also tricky to ...

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

It takes all of a winemaker's experience, skill and passion to craft an outstanding and memorable wine that will delight ...

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.