Beans matter, but microbes may be the real secret to fine chocolate flavor. Scientists are building starter cultures that may improve quality.

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 ...

The lactic acid bacteria are similar in size to the fat globules that form in dairy cream, allowing them to replace the fat content. Confocal laser scanning microscopy was used to analyze the ...

Danish scientists concoct fat-free whipped cream out of lactic acid bacteria Someday our whipped topping could be made from beer-brewing residues or plants.

Technical Terms Lactic Acid Bacteria: A group of Gram-positive bacteria that ferment sugars to produce lactic acid, crucial for food fermentation and preservation.

The presence of probiotics such as lactic acid bacteria changes the environment in the intestine and forces the yeast fungus Candida albicans to change its metabolism, making it less infectious ...

Sour cream is made by adding lactic acid bacteria (probiotics) to regular pasteurized cream and leaving it to ferment for one day. The lactic acid bacteria increases the thickness of the cream and ...

How the researchers stressed the bacteria The team subjected lactic acid bacteria to "oxidative stress," a natural pressure that compels bacteria to produce more riboflavin to protect themselves.

In a new study on humans, researchers at Uppsala University show that treatment with a specific type of modified lactic acid bacteria works well and has a positive effect on the healing of wounds.

Lactic acid bacteria (LAB) represent a versatile group of microorganisms that naturally synthesise α-glucan polymers through a range of specialised enzymes. These polymers, which may be linear ...