Sourdough bread's unique fermentation process enhances digestibility, lowers glycemic index, and introduces probiotics for ...

In contrast, in the polluted containers, the ones containing lactic acid, he observed "much smaller cells than the yeast." Pasteur's finding showed that there are two types of fermentation ...

Whether you're die-hard dill, team bread and butter chips, or gaga for gherkins, the science behind pickle-making is a tangy, ...

The key to successful vegan fermentation starts with choosing the right ingredients. Use organic vegetables whenever possible to avoid pesticides that might disrupt the fermentation process. Classics ...

Researchers at DTU have developed a natural and straightforward method for producing vitamin B2 by gently heating lactic acid ...

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 ...

There are multiple science-backed health benefits of eating sourdough bread, like improving gut health and digestion. However ...

Sourdough bread's natural fermentation process makes it easier to digest, promotes gut health, and provides a lower glycemic ...

Lactic acid is formed during the fermentation of milk. It gives curd its characteristic sour taste while promoting digestion ...