A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Flour choice shapes the bacteria in sourdough starters, even though the same yeast dominates across all types.

Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.

Lactic acid bacteria (LAB) are pivotal to both traditional and modern fermentation processes, serving as essential agents in food production and probiotic development. Their metabolic ...

Lactic acid bacteria (LAB) are indispensable microorganisms in fermented foods and have played a crucial role in human civilization's dietary development. They not only impart unique flavors and ...

If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you'll know how complex a ...

Sourdough bread is both nutritious and extremely delicious.

Bread is often blamed for blood sugar spikes, particularly among people trying to control their weight or manage diabetes. But not all breads have the same influence on the body. Sourdough, a ...