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.

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

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

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

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 ...