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 ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

"其实这是科学与文化的结合!像蓝纹奶酪或泡菜一样，发酵在保证安全的同时创造全新风味层次。'特殊'气味来自发酵过程中产生的健康氨基酸。在柳州，我们说'越臭越香'——这是一种需要适应的美味，代表我们大胆的美食精神。很多外国人试吃三次后就会爱上它!" ...

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 ...

There is massive confusion and misunderstanding about lactic acid and its role in silage fermentation and effect on cow performance. Independent expert Dave Davies of Silage Solutions sets the record ...

It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the grocery store less, but you’re buying more when you would on a typical shopping trip. Most ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...