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 ...

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 ...

The group of researchers involved observed the characteristics of the fermentation process in the vegetable dish, which is fermented by lactic acid bacteria drawn from raw ingredients, such as kimchi ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Lactic acid (LA) is an important chemical intermediate for a plethora of products, from medicine to cosmetics to degradable materials, and is the building block for biodegradable polylactic acid (PLA) ...

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 ...