You may have seen the term "malolactic fermentation" in wine descriptions. How does it differ from the fermentation that ...

Did you know that your kitchen is "alive"?The yogurt and miso sold at supermarkets are fermented foods created by the work of ...

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 ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

Despite a decrease in acidity levels in Champagne grapes this century, Moët’s cellar-master, Benoît Gouez won’t be preventing the conversion of sharp-tasting malic acid to softer lactic acid – but he ...

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 ...

A dosa's crunch is not luck, and it is not the pan. It comes from what happens inside the batter over several hours before a ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

A new study finds that the type of lactic acid bacteria inoculant and ambient temperature jointly determine fermentation ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits.