The future of eating sustainably is turning out to be quite luxurious as researchers from the University of Copenhagen (Denmark) have used lactic acid bacteria strains to make a sustainable heavy ...

Crème fraîche is tasty, but may not be in your kitchen right now. With sour cream and one extra ingredient, you can still get ...

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 ...

Sourdough bread has ancient origins and may have advantages over other breads, including a lower glycemic index, some ...

The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you ...

Researchers have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste. Researchers at the National Food Institute have come up with a ...

Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome? The majority of ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...