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.

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

The BCG vaccine protects against tuberculosis, but by inducing trained immunity it also protects against many more ...

plus mandelic acid and lactic acid for reducing the amount of odor-causing bacteria on your skin. Since this contains AHA, keep in mind that you may need additional sun protection if you’re ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor and nutritional profile of plant-based ...

Introduction: Crested ibis (Nipponia nippon) is a rare bird whose intestinal tract is rich in lactic acid bacteria (LAB), but there is less research on LAB isolated from crested ibises. Therefore, ...

The structural carbohydrate composition of neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent ... The epiphytic LAB [3.40 lg cfu/g FM] on alfalfa was lower than that of aerobic ...

[1] Randomized, double-blind, placebo-controlled, parallel-group study of the effect of Lactobacillus paracasei K71 intake on salivary release of secretory … ...