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

Basically, MLF (malolactic fermentation) is a secondary fermentation that takes place after the yeast fermentation is complete, where a specialized bacteria strain is introduced into the wine. In some ...

Everyone loves sourdough, though we all love it for different reasons. Some people feel it's easier to digest than other ...

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 ...

If you love a buttery, creamy texture in wine you can give credit to a mere bacterium named leuconostoc, an expert at conducting malolactic fermentation. Wine drinkers tend to love wines that go ...

Philip Sweet crossed over to the other side while volunteering at the Pickle Pavilion at last year's Slow Food Nation in San Francisco. He became fascinated with fermentation and the variety of ways ...