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

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...

In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

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.

“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.

Pickle juice has some possible benefits but also some drawbacks. Learn what research says about whether it is good for you.