From kimchi fermented at low temperatures for a long period of time, researchers at the World Institute of Kimchi have isolated lactic acid bacteria (LAB) strains with high levels of resistance to ...

Lactic acid bacteria (LAB) are a diverse group of Gram-positive, acid-tolerant microbes renowned for their roles in fermented foods and as probiotics. Key probiotic attributes include resistance to ...

A team of international researchers has published the first comprehensive comparative pan-genome analysis of lactic acid bacteria (LAB), a family of microorganisms essential to natural ecosystems and ...

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 ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yogurt, sauerkraut and pickles, fermentation is ...