Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process ...

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 ...

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 ...

Organic Acids: Naturally occurring compounds such as lactic, acetic, and succinic acid produced during fermentation that influence dough properties and bread quality.

Lactic acid occurs naturally in some foods, and manufacturers add it to other foods to prolong shelf life. Learn more about lactic acid and its benefits here.

The researchers conducted fieldwork in Bulgaria, a region with historical oral traditions of ant yogurt making. They then ...

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

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 ...

How the researchers stressed the bacteria The team subjected lactic acid bacteria to "oxidative stress," a natural pressure that compels bacteria to produce more riboflavin to protect themselves.

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 ...

Researchers have profiled the microbial communities in sourdough starters, revealing that acetic acid bacteria contribute to a loaf's sourness.