Plant-based dairy alternatives are often described as “grassy,” “beany,” or “astringent.” This is where lactic acid bacteria, or LAB, come in. Lactic acid bacteria (LAB) are the microbial allies ...

A new review, led by DTU and Novonesis researchers, explores how lactic acid bacteria may help address these challenges. By analysing existing literature, the authors map how fermentation with ...

Hyakujuro Yamahai, brewed with lactic acid bacteria, picked up the Platinum Medal award in the “junmai-shu” (pure rice sake) category at the annual competition in France. The sake, produced by ...

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

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.

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...