Pasteur's finding showed that there are two types of fermentation: alcoholic and lactic acid. Alcoholic fermentation occurs by the action of yeast; lactic acid fermentation, by the action of bacteria.

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

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid ... high levels of alcohol, low pH, high sulfur, or high volatile acidity.

You will find New York’s Finger Lakes region ideal for foodies and beverage lovers. The agricultural scene is amazing, and there are regional cheese makers and lush vineyards, too. Why do you think ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...