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 ...

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 ...

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 ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

Sourdough bread offers significant gut health advantages over regular yeasted varieties. Its slow fermentation process, ...

Yogurt, kefir, kimchi, sauerkraut, tempeh, and kombucha are among the fermented foods that may help lower blood pressure, some better than others. Learn more.

(MENAFN- The Conversation) Fermentation, one of the oldest food production and preservation techniques , has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut ...

Recently, a friend asked me to help her find a wine similar to one she drinks at her favorite restaurant. As always, I start by asking, "tell me what you like about the wine." She began by saying it ...