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 ...

Lactic acid is a versatile organic acid with applications spanning food preservation, pharmaceuticals, cosmetics and the production of biodegradable plastics. It is chiefly produced by microbial ...

Forage preservation via ensiling has become a global practice because it provides a consistent, reliable, and predictable feed supply for ruminant production systems. Unavoidable losses of highly ...

Solving the mystery of fermentation process involved in the famous Korean delicacy Kimchi, a group of researchers has suggested that the cabbage and garlic present in the delicacy is the main source ...

Hint: It's key to those big, buttery Chardonnays. The techniques used to produce a wine is made can offer enormous insight into its taste. Key terms like “whole cluster,” “carbonic maceration,” and ...

Lactic acid (LA) is an important chemical intermediate for a plethora of products, from medicine to cosmetics to degradable materials, and is the building block for biodegradable polylactic acid (PLA) ...

There are probably some foods that will immediately come to mind when you hear the word "fermentation." Kimchi, sauerkraut, kombucha, and sourdough are all well known for the bright, tangy taste ...

Before that cup of yogurt lands in your fridge, it has already been through a quiet act of biochemistry — bacteria feeding on sugar, proteins rearranging themselves and milk transforming into ...