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 ...

Using ribosome engineering (RE), researchers from Shinshu University introduced mutations affecting the protein synthesis mechanism of probiotic Lacticaseibacillus rhamnosus GG (LGG). These mutant ...

Lactic acid bacteria (LAB) have long been celebrated for their roles in food fermentation, yet their capacity to synthesise specialised antimicrobial peptides—known as bacteriocins—has captured ...

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 ...

Many vitamins are produced in chemical factories, often synthetically, but researchers have succeeded in developing a natural and simple method for producing vitamin B2: by gently heating lactic acid ...