Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

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 ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

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

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...