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 ...

The gut microbiota is the complex and dynamic community of bacteria, fungi, parasites, and viruses that enter into a ...

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 often vegan, but this is not always the case, as its sources include dairy products and meat. It occurs naturally in some foods, but manufacturers may add it to certain foods to extend ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

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 ...

Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.

Researchers have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste. Researchers at the National Food Institute have come up with a ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. For over a century, simple lactic acid bacteria has been one of the ...

The use of probiotics could lead to a cluster of symptoms — that include brain fog and abdominal bloating — by increasing bacteria in the small intestine. Share on Pinterest Might probiotics be behind ...

The team subjected lactic acid bacteria to "oxidative stress," a natural pressure that compels bacteria to produce more riboflavin to protect themselves. We used the microorganism Lactococcus lactis, ...