Acetogens are a group of bacteria that can metabolise formate. For example, they form acetic acid -- an important basic chemical. If these bacteria were manipulated to produce ethanol or lactic ...

Some lactic acid bacteria produce lactic acid only. Others produce lactic acid as well as a wide range of other organic acids, which further acidify and create an environment that’s free of oxygen.

Bacteria, including some bacteria in a person’s gut, make lactic acid during fermentation. Manufacturers add lactic acid to food to extend its shelf life, although in some foods, it occurs ...

With enough transfers of the sourdough starter, the microbial community will be composed of the yeast, lactic acid bacteria (LAB), and acetic acid bacteria (AAB) that are best adapted to the sourdough ...

Lactic Acid Bacteria (LAB): ... Naturally occurring compounds such as lactic, acetic, and succinic acid produced during fermentation that influence dough properties and bread quality.

Freudenberg, J., et al. (2024). Harnessing Oxidative Stress to Obtain Natural Riboflavin Secreting Lactic Acid Bacteria for Use in Biofortification. Journal of Agricultural and Food Chemistry.

Kimchi, a traditional Korean fermented vegetable food, is fermented by lactic acid bacteria derived from raw ingredients, such as kimchi cabbage, garlic, ginger, and red pepper. Lactic acid ...

Lactic acid bacteria can reduce off-flavours in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.

The lactic acid bacteria are similar in size to the fat globules that form in dairy cream, allowing them to replace the fat content. Confocal laser scanning microscopy was used to analyze the ...

When millions of people went into lockdown during the pandemic, they went in search of new at-home hobbies to help cure their boredom. Among them was making sourdough bread. In addition to being ...