Plant-based dairy alternatives are often described as “grassy,” “beany,” or “astringent.” This is where lactic acid bacteria, or LAB, come in. Lactic acid bacteria (LAB) are the microbial allies ...

Sauerkraut is a dish made of finely chopped cabbage and salt that has been allowed to ferment. According to The Ohio State ...

Fermented cabbage metabolites play a crucial role in maintaining gut barrier function, suggesting potential health benefits ...

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc. Lactic acid ...

Uncover the gut health benefits of fermented foods like sauerkraut, protecting intestinal cells from inflammation damage.

Metabolic insights of lactic acid bacteria in reducing off‐flavors and antinutrients in plant‐based fermented dairy alternatives. Comprehensive Reviews in Food Science and Food Safety , 2025 ...

Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.