Firm Sourdough Keeps Its Signature Microbes Stable, Long-Term Study Finds
A long-term study of Belgian industrial sourdoughs shows that the key Fructilactobacillus sanfranciscensis and Maudiozyma humilis consortium persists in firm ...
A long-term study of Belgian industrial sourdoughs shows that the key Fructilactobacillus sanfranciscensis and Maudiozyma humilis consortium persists in firm ...
A new Limosilactobacillus reuteri strain isolated from a healthy Kunming dog shows strong probiotic traits, broad antimicrobial activity, and GABA ...
Researchers found that three lactic acid bacteria strains isolated from kimchi significantly protected rats from ethanol- and acid-induced gastric injury, ...
Korean researchers fermented butter with extracts of traditional soy pastes and found meju extract produced superior flavor, color, and probiotic ...
Biosurfactants from Lactobacilli isolated in Cameroonian fermented milk Pendidam produce finer, more stable cosmetic emulsions than synthetic emulsifiers.
A multi-omics study of Tibetan highland barley wine fermentation reveals that grain color shapes microbial succession, metabolite profiles, and antioxidant ...
In recent years, there has been a burgeoning interest in the role of lactic acid bacteria (LAB) not just in ...
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© 2025 Scienmag - Science Magazine