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

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

A team from the National Institute of Complementary Medicine at Western Sydney University believe the Kakadu plum and the ...

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

Discover why fermented foods may outperform probiotic pills and support your gut with diverse microbes and powerful bioactive ...

That said, sourdough may offer numerous health benefits due to its unique fermentation process. Inulin, in particular, helps ...

Recently, the research team led by Professor Heping Zhang at the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, published a ...

Dr Asha Kembhavi and Dr Ria Deshpande are on a mission to tap into India’s vast microbial diversity, developing locally ...

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