COOH) represents the protonated form of the organic acid, whereas lactate (CH₃CH (OH)COO⁻) represents its conjugated base.

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome? The majority of ...

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

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 ...

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 ...

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 ...

Tumors find different ways to avoid immune cell detection and proliferate in their environment. Antitumor immune cells will initially recognize and target the growing tumor; however, different ...