Substrate inhibition is a longstanding bottleneck in microbial fermentation, particularly in lactic acid bacteria, where excessive substrate concentrations can paradoxically suppress growth and ...

Gene-metabolite map of the GABA and lactic acid pathways in florets from packed cultivars. Differential gene expressions (squares) and differential compound abundances (circles) in Olter and BAT39 ...

A new review synthesizes the biochemical pathways and enzymatic mechanisms by which lactic acid bacteria generate the complex flavors of fermented foods, revealing opportunities for sustainable ...

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 ...

In this series, we introduce the yeasts that support bread, beer, wine, and fermented foods, little by little from a ...