Lactic acid bacteria is a natural solution to masking dairy alternatives’ off-taste properties and solving alt dairy's ...

This is where lactic acid bacteria, or LAB, come in. Lactic acid bacteria (LAB) are the microbial allies behind yogurt, kefir, and cheese. Now, these bacteria are being reimagined as flavor-fixing ...

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 ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB).

Mol Syst Biol. 2017 Apr 3;13(4):923. doi: 10.15252/msb.20167416 van Pijkeren JP, Britton RA. (2014). Precision genome engineering in lactic acid bacteria. Microb Cell Fact. 2014 Aug 29;13 Suppl 1:S10.

During this time, lactic acid bacteria (LAB) thrive and outcompete other microbes. Beyond preserving the food and enhancing its flavor and aroma, fermentation may offer health benefits.

During fermentation, the lactic acid bacteria produces a variety of flavorful ... sauerkraut and fermented cabbage cooked up in the lab. The sauerkraut helped maintain the integrity of intestinal ...

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 ...

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. Find out everything you need to ...