Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

One way to reduce the production of yeast and molds during fermentation is to use L. buchneri. “Early in the fermentation, it ...

How much of your silage never makes it in front of your cows? University of Wisconsin-Madison associate professor Luiz ...

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

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

In summer, those bacteria work at a quicker pace, which means fermentation speeds up and sourness arrives sooner. The good ...