A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a ...

A joint research team from DGIST, Kyungpook National University Chilgok Hospital, and Dongguk University has revealed the identity of cervical stem cells for the first time in the world - The research ...

Cervical cancer, diagnosed in 600,000 people worldwide annually, is one of the major cancers threatening women's health. Domestic researchers have revealed the characteristics and developmental ...

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 ...