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 ...

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

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing ...

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 ...

Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the ...

There is massive confusion and misunderstanding about lactic acid and its role in silage fermentation and effect on cow performance. Independent expert Dave Davies of Silage Solutions sets the record ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Sourdough is also rich in prebiotic fibers and resistant starch, says Zinn. Both nutrients feed the "good" bacteria in the gut. Additionally, if sourdough bread is made with whole wheat flour, it will ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...