Lactic acid bacteria (LAB) are the microbial allies behind yogurt, kefir, and cheese. Now, these bacteria are being reimagined as flavor-fixing agents in oat milk yogurts, almond-based cheeses, and ...

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.

Fermented cabbage metabolites play a crucial role in maintaining gut barrier function, suggesting potential health benefits ...

Sauerkraut is a dish made of finely chopped cabbage and salt that has been allowed to ferment. According to The Ohio State ...

Both curd or dahi and Greek yoghurt are excellent dairy options, offering unique benefits. But which would suit vegetarians ...

If you want to eat more cottage cheese and make the healthiest choice possible, consider these tips: Reach for 2% milk fat: ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Fermentation with selected lactic acid bacteria may therefore prove to be a key technology in developing a wide range of sustainable foods. "We see food fermentation as a platform technology that ...

“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” says Claus Heiner ...

Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.