Lactic acid bacteria (LAB ... contributing to the aroma and flavor of food products. Phytic Acid: A form of stored phosphorus in many plants, which can inhibit the absorption of minerals; its ...

Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers at Lund University in ...

The microscopic bacteria break down sugars and starches and create tart lactic acid, along with fizzy carbon dioxide — that's ...

By contrast, proofing your sourdough loaf at a warmer room temperature will stimulate bacteria that produce lactic acid, resulting in a milder flavor. The fridge, therefore, is the sourness superstar.

Cottage cheese and ricotta are both fresh, soft, creamy cheeses, made via a similar process. One of the biggest differences ...