The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

Lactic acid is a versatile organic acid with applications spanning food preservation, pharmaceuticals, cosmetics and the production of biodegradable plastics. It is chiefly produced by microbial ...

Forage preservation via ensiling has become a global practice because it provides a consistent, reliable, and predictable feed supply for ruminant production systems. Unavoidable losses of highly ...

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 ...

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 ...

"Sumgyeol Tong-sikppang," a white bread made using a patented lactic-acid fermentation process developed by Lotte Central ...

Made from the bacterial fermentation of sugar, lactic acid appears as an additive in vegan foods ranging from sourdough bread to soy sauce. This bacteria gives food its signature sour taste and acts ...