A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Editor’s note: The Lab Report is a weekly series in The Badger Herald’s print edition where we take a deep dive into the (research) lives of students and professors outside the classroom. University ...

The team subjected lactic acid bacteria to "oxidative stress," a natural pressure that compels bacteria to produce more riboflavin to protect themselves. We used the microorganism Lactococcus lactis, ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut and pickles, fermentation is ...

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

Bacteria are everywhere, even in our bodies. While some might be dangerous, many have beneficial, positive roles. Researchers have now found that there are lactobacilli in the urinary tracts of human ...