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 ...

Cabbage is a cold crop, and we live in an area where it can be grown in early spring and fall. Two crops a year provide ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

Fermentation is the enzyme-catalyzed, metabolic process by which food-borne microbes break down and convert molecules such as glucose into metabolites, compounds that determine the quality and ...

Medically reviewed by Barbie Cervoni, RD Fermented foods like yogurt, kefir, and sauerkraut are sources of probiotics that ...

Medically reviewed by Allison Herries, RDN Fermented foods like yogurt, kimchi, and miso contain peptides that inhibit ...

Kefir: Of all fermented foods, kefir is among the most well-studied. It “contains a mixed symbiotic community of lactic acid ...

Tsunan Sake Brewery formally joins the JOGURT project, co-creating plant-based fermented foods under brewery-grade quality ...