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 ...

Lactic acid is a versatile organic acid with widespread applications in food, pharmaceuticals, cosmetics and biodegradable plastics. Industrial lactic acid production is dominated by microbial ...

This is my third time visiting Asuka Village. It was recently decided that it would be registered as a World Heritage site, ...

Lactic acid is often vegan, but this is not always the case, as its sources include dairy products and meat. It occurs naturally in some foods, but manufacturers may add it to certain foods to extend ...

Fish sauce prepared by adding 20% salt to seafood followed different paths depending on the batch. This observation was made by Takashi Koyanagi in a column published in the 98th volume, issue 11 ...

While most pickling requires a vinegar base, Hungarian sun pickles use natural elements to create zesty, crunchy cucumbers ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Think of fermentation less as a preservation technique and more as a transformation. When microorganisms like lactic acid ...

New research shows the potential of fermentation for producing plant-based cheese that people want to eat. Increasing pressure on Earth’s resources and climate change call for our food system to turn ...

Every year, roughly a third of all food produced for human consumption is lost or wasted, a figure that carries a staggering ...