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 ...

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 ...

Discovery radically changes understanding of how lactic acid bacteria thrive in environment Discovery could lead to healthier, tastier food and minimize food waste This hybrid energy metabolism ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

Fermentation sounds like a modern wellness trend, but it's actually one of humanity's oldest food preservation methods. Long ...

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 ...