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 ...

There's something quietly satisfying about making your own fermented foods. A jar of bubbling sauerkraut on the counter, a ...

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 ...

Probiotics are live microorganisms that you can consume for gut health. They can be found in kefir, kombucha, sauerkraut, and yogurt, among other foods.

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

How much of your silage never makes it in front of your cows? University of Wisconsin-Madison associate professor Luiz Ferraretto addressed silage shrinkage in the April Hoard’s Dairyman webinar, high ...

One way to reduce the production of yeast and molds during fermentation is to use L. buchneri. “Early in the fermentation, it ...