Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

This summary examines the role of lactic acid bacteria (LAB) in the fermentation process and their transformative impact on bioactive compounds. LAB fermentation is an age-old yet continuously ...

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...

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 ...