A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

For the alcoholic reaction to proceed ... showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation ...

Of these, few terms cause as strong reactions in both wine professionals ... “Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer ...

The product of this reaction is lactic acid. This builds up in muscles causing ... their own version of anaerobic respiration called fermentation. This is the equation: glucose → ethanol ...

The tea leaves are packed into wooden barrels for 2 to 4 weeks and left to create a natural lactic-acid fermentation. The sun-dried leaves are made into a tea that is enjoyed by young and old ...

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...