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 ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Farmers looking to produce heavier and better quality second cut silage need to focus on achieving a rapid lactic acid fermentation, according to experts. First cut silage on average is lighter this ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, ...

How much of your silage never makes it in front of your cows? University of Wisconsin-Madison associate professor Luiz ...