This is where lactic acid bacteria, or LAB, come in. Lactic acid bacteria (LAB) are the microbial allies behind yogurt, kefir ...

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 ...

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

If you want to eat more cottage cheese and make the healthiest choice possible, consider these tips: Reach for 2% milk fat: ...

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

In that time, the lactic acid bacteria (the same microbes that make yogurt) grow in the high-salt environment. During fermentation, the lactic acid bacteria produces a variety of flavorful byproducts.

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

Lactic acid bacteria can reduce off-flavours in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.