The majority of fermented foods – including kefir, yoghurt, and cheese – contain thousands of live lactic acid bacteria (LAB). Several strains of LAB are well-known probiotics, the most notable of ...

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

Lactic acid bacteria can be found in many places and are feared by beer brewers; some live on plants while others are found on human and animal mucous membranes. In fact, these bacteria are already ...

The researchers used two different lactic acid bacteria for the two versions of the bacteria-based foam, both of which are roughly the same size as the fat globules in dairy-based whipped cream.

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. doi ...

"New" bacteria ferment the milk and increase safety In a research project, researchers from the National Food Institute, Technical University of Denmark, have managed to find a way of making the ...

There are many kinds of lactic acid bacteria—the kind used by the food industry as a yogurt culture and to preserve cold cuts—and they are plentiful in nature, found in plants and in human ...

Grazina Juodeikiene 1, Dalia Cizeikiene 1, Christoph Glasner 2, Elena Bartkiene 3, Alexander Dikiy 4, Elena Shumilina 4, Nebojša Ilić 5, Santino Di Berardino 6, César Foncesa 6, Evaluation of the ...

The selected strains successfully acidified a soy beverage to create a texture reminiscent of a conventional yogurt product. Upcycling beer production waste The third ingredient, alongside soy drink ...

DOI: 10.1016/j.jff.2023.105535 Scientists from NTU Singapore have developed a sustainable and more effective technique for making lactic acid by using discarded jackfruit seeds.