A traditional North Indian fermented drink, kanji is made by fermenting black carrots, mustard seeds, and water. This tangy, spiced beverage is rich in probiotics and perfect for a refreshing gut ...

The study is published in the Journal of Agricultural and Food Chemistry. "I think it's beautiful that something as simple as gentle heating and lactic acid bacteria can be used to produce vitamin B2.

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, ...

Get Instant Summarized Text (Gist) Fermenting seaweed with lactic acid bacteria enhances its flavor by reducing the "fishy" taste while preserving umami, making it more appealing as a food source ...

Ferments are foods that have been transformed by the ... which are produced as a result of lactic acid bacteria feeding on the lactose and other nutrients in milk. It's the effect on our health ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers ...

Yogurt is a nutrient-rich food made from cultured ... it at a high temperature. The bacteria then turn the sugar in the milk, or lactose, into lactic acid, which causes the milk to thicken and ...