Lactic acid bacteria found in plants are especially well-suited to ferment plant-based milks because they have been genetically adapted to grow in plant environments. The findings are also ...

The brine is responsible for adding or growing the beneficial bacteria that generate natural lactic acid preservatives ... If you would like to ferment in large batches, German fermentation ...

To make Hyakujuro, sake pressed from “moromi” (sake mash) is aged for three years and fermented with lactic acid bacteria using a method the brewery patented in 2019. Kura Master was first ...