The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

Discover the fascinating world of fermentation with MinuteFood! Join Kate as she overcomes her apprehensions about home ...

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...