Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

In contrast, in the polluted containers, the ones containing lactic acid, he observed "much smaller cells than the yeast." Pasteur's finding showed that there are two types of fermentation ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer in mouthfeel,” says, Joel Burt, a California-based winemaker at Las Jaras Wine ...