A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.

Lactic acid bacteria (LAB) represent a versatile group of microorganisms that naturally synthesise α-glucan polymers through a range of specialised enzymes. These polymers, which may be linear, ...

Lactic acid bacteria (LAB) are indispensable microorganisms in fermented foods and have played a crucial role in human civilization's dietary development. They not only impart unique flavors and ...

Flour choice shapes the bacteria in sourdough starters, even though the same yeast dominates across all types.

Sourdough has quietly existed for thousands of years, but in the past few, it has exploded into a full‑blown cultural ...