Lactic acid bacteria (LAB) have long been celebrated for their roles in food fermentation, yet their capacity to synthesise specialised antimicrobial peptides—known as bacteriocins—has captured ...

The team subjected lactic acid bacteria to "oxidative stress," a natural pressure that compels bacteria to produce more riboflavin to protect themselves. We used the microorganism Lactococcus lactis, ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

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 ...

A new study by researchers at the University of British Columbia (UBC) and BC Children's Hospital shows the sugar sialic acid, which makes up part of the protective intestinal mucus layer, fuels ...

A team led by Professor Jeong Youngtae from the Department of New Biology at DGIST (President Kunwoo Lee) has, for the first time in the world, revealed the identity and differentiation process of ...