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 ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yogurt, sauerkraut and pickles, fermentation is ...

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 ...

Learn how to make fermented pickles with garlic, dill, and grape leaves. This easy lacto-fermented recipe makes crisp, tangy, ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

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 ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic ...

Water kefir is emerging as a refreshing alternative to kombucha, combining natural fermentation, gentle fizz and ...