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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 ...
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 ...
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 ...
Think of fermented food and sourdough and kimchi likely come to mind. But, from salami to chocolate, it's a common process ...
Lactic Acid Bacteria (LAB): ... Naturally occurring compounds such as lactic, acetic, and succinic acid produced during fermentation that influence dough properties and bread quality.
Lactic acid bacteria can extend the shelf life of foods. ScienceDaily . Retrieved June 2, 2025 from www.sciencedaily.com / releases / 2021 / 04 / 210428090248.htm ...
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 ...
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 ...
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, ...
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 ...