A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Lactic acid bacteria is a natural solution to masking dairy alternatives’ off-taste properties and solving alt dairy's ...

Hyakujuro Yamahai, brewed with lactic acid bacteria, picked up the Platinum Medal award in the “junmai-shu” (pure rice sake) category at the annual competition in France. The sake, produced by ...

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.