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 ...

If the mixture did not stand long enough, the product contained no alcohol ... showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation occurs by the ...

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

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid ... that creates buttery flavors in dairy products, popcorn, and wine. Malolactic fermentation ...

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

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

“Lactic acid belongs to the family of alpha hydroxy acids (AHAs),” says Kordecki. “It’s found in dairy products, and it’s what gives yoghurt and soured milk that distinctive tang.

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