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 ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...

Bacteria, including some bacteria in a person’s gut, make lactic acid during fermentation. Manufacturers add lactic acid to food to extend its shelf life, although in some foods, it occurs naturally.

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...

You may have heard of lactic acid occurring in your body, so you may be curious to hear that it’s also found in certain foods. Lactic acid is a type of organic acid produced by bacteria when foods ...

Nottingham Trent University provides funding as a member of The Conversation UK. Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years.

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...