Unlock the science behind the fermentation process that makes sourdough a superior choice for blood sugar management and digestive health compared to modern loaves.

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing kitchen fad. Beyond the rustic crust and chewy center lies a nutritional ...

Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...

Curd, commonly known as dahi, is a fermented dairy product made by adding beneficial lactic acid bacteria to milk .

Bacteria, including some bacteria in a person’s gut, make lactic acid during fermentation. Manufacturers add lactic acid to food to extend its shelf life, although in some foods, it occurs naturally.

González Alonso explains, “We observed that sourdoughs develop into stable microbial ecosystems, with lactic acid bacteria and yeasts in a complex balance. A higher fiber content barely altered this ...