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 ...

Lactic acid bacteria (LAB) are pivotal to both traditional and modern fermentation processes, serving as essential agents in food production and probiotic development. Their metabolic ...

Fermented foods have been a cornerstone of human diets for millennia, offering preservation and health benefits. Long before refrigeration, fermentation extended the shelf life of perishable foods by ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

Gene-metabolite map of the GABA and lactic acid pathways in florets from packed cultivars. Differential gene expressions (squares) and differential compound abundances (circles) in Olter and BAT39 ...

Move over whole wheat; scientists are discovering that the unique fermentation process of sourdough might be the missing ...

Kimchi, a fermented vegetable dish, is gaining scientific recognition for its immune-boosting properties. Its rich fiber, vitamins, minerals, and beneficial bacteria support gut health and reduce ...