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 ...

Lactic acid is a versatile organic acid with applications spanning food preservation, pharmaceuticals, cosmetics and the production of biodegradable plastics. It is chiefly produced by microbial ...

Complicated, hard-to-heal wounds are a growing medical problem and there are currently only two drugs approved with proven efficacy. In a new study on humans, researchers at Uppsala University show ...

The presence of probiotics such as lactic acid bacteria changes the environment in the intestine and forces the yeast fungus Candida albicans to change its metabolism, making it less infectious. This ...

Fermented chickpea water is emerging as a potential ally for gut health, with studies from laboratories suggesting enhanced digestibility and antioxidant properties post-fermentation. This nutritious ...

For decades fermentation was used to preserve foods, enhance shelf life, and improve flavour. But many people are not aware about the health benefits of fermented food. Fermented foods are generally ...

A recent culinary adventure took participants through the vibrant streets of Old Delhi to discover the fascinating world of ...