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 applications spanning food preservation, pharmaceuticals, cosmetics and the production of biodegradable plastics. It is chiefly produced by microbial ...

Sourdough is more than just a culinary trend; it’s a nutrition powerhouse. Through the traditional, slow-fermentation process ...

"Sumgyeol Tong-sikppang," a white bread made using a patented lactic-acid fermentation process developed by Lotte Central ...

Sourdough’s fermentation process may make it gentler on the gut and easier to digest than other breads.The slower digestion may lead to steadier blood sugar levels compared to white bread.Fermentation ...

Before that cup of yogurt lands in your fridge, it has already been through a quiet act of biochemistry — bacteria feeding on sugar, proteins rearranging themselves and milk transforming into ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Farmers looking to produce heavier and better quality second cut silage need to focus on achieving a rapid lactic acid fermentation, according to experts. First cut silage on average is lighter this ...