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 ...

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 ...

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

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 ...

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 ...

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 ...

Acetic acid bacteria (AAB) are present in foods such as vinegar, kombucha, and fermented cocoa, where they oxidize ethanol into acetic acid. They often work in combination with yeasts and lactic acid ...