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 single biggest factor separating traditional sourdough from modern commercial bread is how long each takes to make. Most ...

How much of your silage never makes it in front of your cows? University of Wisconsin-Madison associate professor Luiz ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

One way to reduce the production of yeast and molds during fermentation is to use L. buchneri. “Early in the fermentation, it ...

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

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 ...

Farmers looking to produce heavier and better quality second cut silage need to focus on achieving a rapid lactic acid fermentation, according to experts. First cut silage on average is lighter this ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, ...