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 ...

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, ...

Pairing antibiotics with drugs that prevent bacteria from producing fatty acids may help combat antibiotic resistance. The drug combination was more effective at treating bacterial pneumonia in mice ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

A team led by Professor Jeong Youngtae from the Department of New Biology at DGIST (President Kunwoo Lee) has, for the first time in the world, revealed the identity and differentiation process of ...

A new study by researchers at the University of British Columbia (UBC) and BC Children's Hospital shows the sugar sialic acid, which makes up part of the protective intestinal mucus layer, fuels ...