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

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 ...

Lactic acid bacteria (LAB) are indispensable microorganisms in fermented foods and have played a crucial role in human civilization's dietary development. They not only impart unique flavors and ...

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 ...

A type of lactic acid bacteria found in dairy has been shown to ease hay fever symptoms, even during the peak of pollen season. A bacterium called Lacticaseibacillus paracasei KW3110 appears to reduce ...

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry HS-SPME-GC-MS was used by researchers to analyze volatile organic compounds (VOCs) during goat cheese ripening ...

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 naturally.

Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials. The dairy alternatives ...

Lactic acid is often vegan, but this is not always the case, as its sources include dairy products and meat. It occurs naturally in some foods, but manufacturers may add it to certain foods to extend ...

While the vegan cheese industry is far from reaching 1,000 varieties, manufacturers of vegan cheese have developed an impressive number of types and textures. The question is: Is vegan cheese just as ...