Move over whole wheat; scientists are discovering that the unique fermentation process of sourdough might be the missing ...

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 ...

Sourdough is also rich in prebiotic fibers and resistant starch, says Zinn. Both nutrients feed the "good" bacteria in the gut. Additionally, if sourdough bread is made with whole wheat flour, it will ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing ...

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 ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

Postbiotics are more than probiotic "waste," they're actually beneficial for your body, and you can get them from many of the foods that keep your gut bacteria healthy.

There is massive confusion and misunderstanding about lactic acid and its role in silage fermentation and effect on cow performance. Independent expert Dave Davies of Silage Solutions sets the record ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Next time you sip on a buttery Chardonnay, thank malolactic fermentation. As unglamorous as it sounds, this is an important, months-long component for many winemakers. A type of fermentation that can ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...