Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing ...

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 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 ...

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 and pickles, fermentation is ...

Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation. They ...

Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation.

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.