Lactic acid bacteria (LAB) are critical players in the field of microbiology, particularly valued for their roles in the ...

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 ...

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

The mechanism by which lactic acid bacteria, frequently found in fermented foods, activates the immune system has been established in a recent study. A group of bacteria frequently involved in the ...

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 ...

What’s more, many lactic acid bacteria species, which are foundational to sourdough, are considered probiotics, associated with improved gastrointestinal health. A Flavor Profile Years in the Making ...

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

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 ...

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.

Acetic acid bacteria are powerhouses at converting ethanol to acetic acid because it’s where they get their energy. During conversion, the bacteria strip electrons from the ethanol molecules, ...

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 ...