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 ...

Sourdough has taken over bakery aisles and social media feeds alike. Everyone seems to want a slice of that gut-friendly, ...

The basic recipe for fermented garlic paste comes from this fantastic book, aptly-named Fermented Vegetables. Basically, you ...

Lactic acid bacteria (LAB) have long been celebrated for their roles in food fermentation, yet their capacity to synthesise specialised antimicrobial peptides—known as bacteriocins—has captured ...

Sourdough bread has ancient origins and may have advantages over other breads, including a lower glycemic index, some ...

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, ...