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 such as sauerkraut, kimchi, kefir, yogurt, and miso differ in texture, taste, base ingredients, and probiotic ...

Researchers have revealed how a common bacterium, Enterococcus faecalis (E. faecalis), releases lactic acid to acidify its surroundings and suppress the immune-cell signal needed to start a proper ...

Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.

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 ...

Lactic acid bacteria (LAB) represent a versatile group of microorganisms that naturally synthesise α-glucan polymers through a range of specialised enzymes. These polymers, which may be linear, ...