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 ...

The Global Lactic Acid Market is experiencing robust expansion as industries increasingly transition toward bio‑based chemicals and sustainable material solutions. According to industry forecasts, the ...

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 ...

Sourdough bread is both nutritious and extremely delicious.

Sourdough has taken over bakery aisles and social media feeds alike. Everyone seems to want a slice of that gut-friendly, tangy goodness. Unfortunately, supermarkets and large manufacturers have ...

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 ...

Medically reviewed by Karina Tolentino, RD While there are many types of bread, the healthiest, most nutritious options are made from whole grains, including whole wheat and sprouted whole grain.

You don’t expect to see ants on a recipe list, but if you want to make yoghurt using the traditional Bulgarian recipe in this ...

Krish Ashok of Masala Lab explains why refrigerated chapati dough is safe, how cold fermentation works, and whether it causes ...

Global Market Outlook (2025-2035) The Global Lactic Acid Market is experiencing robust expansion as industries increasingly ...