A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Plant-based alternatives to yoghurt are often made using bacterial cultures employed in yoghurt production, even though plant-based raw materials differ markedly from milk. For example, there is no ...

Traditional fermented milks are produced by the inoculating technique, which selects well-adapted microorganisms that have been passed on through generations. Few reports have used naturally fermented ...

That cup of yogurt in your fridge is the product of a controlled microbial transformation - billions of live bacteria rewriting the chemistry of milk. With probiotic-rich foods drawing fresh attention ...

One of the most commonly cited probiotics is yogurt. Plain yogurt is made from milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, which are both beneficial to your ...

This study is led by Prof. Heping Zhang and Wenjun Liu (Inner Mongolia Agricultural University, China). Further phylogenetic reconstruction (presence-absence gene profile) revealed within-sample inter ...