Last time, we talked about how fermentation is a "process of change." This time, we will take a look at the characters ...

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 ...

Three vessels, one process, but not the same bacteria Idli batter, kanji, and curd all ferment, but they are not running the ...

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 ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

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 ...

February 1–February 7, 2026We cover lactic acid fermentation pilot facilities, supply plans for Japanese 5-ALA raw materials, and a synthetic biology conference in China. We focus on how to connect ...