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

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 ...

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

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

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 ...

The Rural Development Administration announced on the 26th that Korean-style rice lactic acid fermentation product made from Korean rice and native lactic acid bacteria has been found to improve ...

Sourdough bread can be a delicious, satisfying holiday staple — and compared to many traditional breads, it’s often easier to ...

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 ...

While research is still emerging, postbiotics offer a unique approach for supporting rumen function while being stable across ...

Farmers looking to produce heavier and better quality second cut silage need to focus on achieving a rapid lactic acid fermentation, according to experts. First cut silage on average is lighter this ...