The Role of Lactic Acid Bacteria in Food Fermentation 

The unique flavours, textures, and health benefits of fermented foods like yogurt, sauerkraut and sourdough bread come from a community of microorganisms that transform regular ingredients into something special. Among the key players in this process are lactic acid bacteria. So, what exactly are lactic acid bacteria, and how do they work?

The DOMINO project collaborated with the European Food Information Council (EUFIC) to write this article. To view and read it, visit the EUFIC website, here: The role of lactic acid bacteria in food fermentation