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 ...

Lactic acid is a versatile organic acid with applications spanning food preservation, pharmaceuticals, cosmetics and the production of biodegradable plastics. It is chiefly produced by microbial ...

Forage preservation via ensiling has become a global practice because it provides a consistent, reliable, and predictable feed supply for ruminant production systems. Unavoidable losses of highly ...

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 ...

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 ...

Last week my husband needed some jars for cooking purposes. Tesco sell jars for somewhere around £3 each. However they also sell large jars full of sauerkraut for £1 each. Last week my husband needed ...

"Sumgyeol Tong-sikppang," a white bread made using a patented lactic-acid fermentation process developed by Lotte Central ...

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 ...

Sourdough’s fermentation process may make it gentler on the gut and easier to digest than other breads.The slower digestion may lead to steadier blood sugar levels compared to white bread.Fermentation ...

Get to know the winemaking technique at the centre of chardonnay's stylistic evolution. The 1980s – what a time to be alive. Tupperware parties were on rotation, spinach dip was being served in ...