In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

“You can get water kefir and dairy kefir,” Dr Rossi explains. “Dairy kefir is made with milk and contains lactose, unlike ...

Our results support a direct association between non-fermented milk intake, irrespective of fat content, at intakes higher ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...

The result is a product that more closely resembles traditional fermented dairy products in both taste and aroma. Lactic acid bacteria can reduce off-flavours in plant-based fermented products. They ...