MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

Learn how sourdough bread may affect blood pressure and what makes it different from white or whole wheat bread.

When making sourdough bread, the starter is where it all begins. But people may not realize what happens in the jar.

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Join Mark from Self Sufficient Me as he demonstrates his easy homemade lactic fermentation setup, inspired by Ann from Gideon's Gardens. Watch as he transforms a simple pickle jar and standard brewing ...

Home-fermented foods are great– they’re healthier, more flavourful, and cheaper than store-bought alternatives. What they ...

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

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 ...

When salt and veggies meet up, kick back, and take an extended vacation together in a sealed container, all sorts of strange, alluring, incredibly pungent (in a good way!) magic occurs. Fermentation ...

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 ...