You may have heard of lactic acid occurring in your body, so you may be curious to hear that it’s also found in certain foods. Lactic acid is a type of organic acid produced by bacteria when foods ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

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 ...

This summary examines the role of lactic acid bacteria (LAB) in the fermentation process and their transformative impact on bioactive compounds. LAB fermentation is an age-old yet continuously ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Postbiotics are more than probiotic "waste," they're actually beneficial for your body, and you can get them from many of the foods that keep your gut bacteria healthy.

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Collagen and biotin are popular supplements for healthy hair, skin, and nails. Collagen is a protein that supports the structure and strength of skin, hair, nails, and other body tissues. Biotin ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

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 ...