Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

Let’s explore what sets them apart Bacterial Cultures The main difference between curd and yogurt lies in the type of ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid bacteria could help improve the flavor ...

They are used by brewers and wine-makers because they convert sugar into alcohol, and by bakers because they can produce carbon dioxide to make ... bacteria, we cannot have cheese or yogurt.