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 ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

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 ...

Salt, water and time. The rest is up to the microbes. That's the formula behind lactic acid fermentation, in which yeasts and bacteria convert starches or sugars into lactic acid, yielding foods like ...

CHICAGO — Iliana Regan is a self-taught chef from the Midwest who has roots in Eastern European cooking styles, most notably foraging for mushrooms, berries and edible plants. She often uses ...

The ancient art of fermentation is America’s latest food trend, celebrated at five-star restaurants, prepared in home kitchens and touted for healing everything from obesity to cancer. Are the health ...

The new culture range is designed for use in pure plant-based meat alternatives, as well as precision and biomass fermentation-derived products, to improve shelf-life and food safety. The Vega SafePro ...

The origin of protein hydrolysates as a source of nitrogen for microbial fermentation can be divided into three main categories: animal, microbial and plant. Animal source peptones These are mainly ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...