Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

Lactic acid is a good preservative because it can kill and suppress bacteria in food. Lactic acid also helps prevent discoloration and works as a gelling agent and a curing agent. Fermentation can ...

Lactic acid is a type of organic acid produced by bacteria when foods undergo fermentation. Note that cheese is listed twice, as lactic acid can be both a byproduct of the cheesemaking process and ...

Lactic acid bacteria, commonly used as probiotics to improve digestive health, can offer protection against different subtypes of influenza A virus, resulting in reduced weight loss after virus ...

Lacto-fermentation is a specific type of fermentation that uses lactic-acid-producing bacteria to preserve foods. While fermentation was traditionally used to increase shelf life, recent research ...

Q: I’ve read about a wine fault called ropiness, which seems to be related to lactic acid bacteria spoilage and an elevated concentration of biogenic amines. Are these wines safe to drink?—Susan, ...

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 ...

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 ...

Risbo and his colleagues only used four ingredients in their experiments: water, edible lactic acid bacteria, a little bit of milk protein, and a thickening agent. There are many kinds of lactic ...

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.