Microbial fermentation has historically been one of the most prevalent food processing methods (8–10). Under the influence of beneficial microorganisms, carbohydrates, lipids, and proteins in food ...

London-based precision fermentation company Better Dairy’s production of dairy proteins – primarily casein and osteopontin – ...

Lactic acid bacteria (LAB) proliferate and produce organic acids in an anaerobic environment ... and available high-quality fodder by extending the stable storage duration of forage (Wright et al., ...

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Fermentation enhances food preservation ... Sauerkraut is a popular condiment consisting of shredded cabbage that lactic acid bacteria have fermented. It’s low in calories but contains plenty ...

How a person chooses a glycolic acid product will depend on the results they want to achieve. Generally, however, products that have a leave-on formula will have the best results, as the formula ...

Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China ...