The future of eating sustainably is turning out to be quite luxurious as researchers from the University of Copenhagen (Denmark) have used lactic acid bacteria strains to make a sustainable heavy ...

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 ...

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 ...