Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...
Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...
NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...
XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng ...
Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...
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 natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...
Lactic acid is often vegan, but this is not always the case, as its sources include dairy products and meat. It occurs naturally in some foods, but manufacturers may add it to certain foods to extend ...
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