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 ...

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 ...

Most people don't give much thought to what's happening in their digestive system until something goes wrong, but the gut microbiome is one of the most active ecosystems in your body, home to ...

Kimchi sits at the heart of Korean cuisine as a fermented vegetable dish that delivers a punch of flavor in every bite. Picture napa cabbage or radishes transformed by salt, chili, garlic, and time ...

If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation. Wine drinkers tend to love wines that go ...