Pancreatic cancer continues to pose one of the greatest challenges in global cancer treatment. Known for its aggressive ...

Fermenting stevia with a banana leaf-derived probiotic turns it into a powerful cancer-fighting agent that kills pancreatic ...

Stevia may provide more benefits than as a zero-calorie sugar substitute. When fermented with bacteria isolated from banana ...

This summary examines the role of lactic acid bacteria (LAB) in the fermentation process and their transformative impact on bioactive compounds. LAB fermentation is an age-old yet continuously ...

These compounds – often aldehydes, ketones, and tannins – are by-products of the plant’s metabolism and can be difficult to remove without negatively affecting the rest of the product. According to ...

Rye sourdough used for the baking of rye bread is rich in lactic acid bacteria. In addition to fermenting the dough, these bacteria also modify bioactive compounds found in rye.

Organic Acids: Naturally occurring compounds such as lactic, acetic, and succinic acid produced during fermentation that influence dough properties and bread quality. Lactic Acid Bacteria and ...

Notably, these effects were achieved at concentrations 200 times lower than those required for metformin. Furthermore, HPH-15 produced comparable or lower levels of lactic acid than metformin ...

The muscles do not produce lactic acid during exercise. They produce a very similar compound called lactate. Whatever you call it, this substance is not produced as a waste product of anaerobic ...

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 ...