Kimchi-derived lactic acid bacteria may bind environmental micropollutants, suggesting a possible biological mechanism that could help reduce nanoplastic buildup in the gut.

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 ...

Fermented foods such as sauerkraut, kimchi, kefir, yogurt, and miso differ in texture, taste, base ingredients, and probiotic ...

You probably ate 100,000 plastic pieces over the past year. And some reports suggest that number was a conservative estimate. You didn’t see it on your plate or your fork, but it was there, hiding in ...

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.

Researchers have revealed how a common bacterium, Enterococcus faecalis (E. faecalis), releases lactic acid to acidify its surroundings and suppress the immune-cell signal needed to start a proper ...

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 ...

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, ...