I am recording the perspectives I received from Kenzo-san, a fermentation artisan I met at a workshop held in Hiroshima on ...

Lactic acid bacteria isolated from Korean dongchimi kimchi ferment whey protein into peptides with antioxidant, ...

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 ...

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

Kimchi can develop a stronger sour taste and distinctive aged smell when it undergoes prolonged fermentation. That does not ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yogurt, sauerkraut and pickles, fermentation is ...

A research team has developed a nickel-based catalyst that converts glucose into lactic acid, a building block for ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...