Understanding the balance between lactic acidity and a well balanced sourdough fermentation can transform your bread. Learn how fermentation conditions affect flavor texture and the overall character ...

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 ...

Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

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 ...

BoysGrow Farm hosts fermentation workshop to teach safe home pickling methods Attendees gain hands-on experience, recipes, and food safety knowledge Program supports youth by combining agriculture ...

Philip Sweet crossed over to the other side while volunteering at the Pickle Pavilion at last year's Slow Food Nation in San Francisco. He became fascinated with fermentation and the variety of ways ...

If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation. Wine drinkers tend to love wines that go ...