Scientists from NTU Singapore have developed a sustainable and more effective technique for making lactic acid by using discarded jackfruit seeds. Lactic acid plays an indispensable part in the ...

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

Optimizing K. phaffii with an appropriate combination of enzyme genes and promoters enhances conversion of methanol to D-lactic acid. Great recipes require the perfect combination of ingredients — ...

The food research organization is currently evaluating how its bio-purification process could benefit from the newly-acquired lactic acid production facility formerly owned by Givaudan company Vika B.

Researchers at DTU have found that a particular type of lactic acid bacteria displays considerable potential for producing ...