Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by
various microorganisms originating from vegetables such as kimchi cabbage, radishes, and …

Lactic acid is an important platform chemical used in the food, agriculture, cosmetic,
pharmaceutical, and chemical industries. It serves as a building block for the production of …

The genomic and metabolic features of Lactobacillus sakei were investigated using its pan-
genome and by analyzing the metatranscriptome of kimchi fermentation. In the genome …

Scope Given the d‐lactate dehydrogenase (D‐LDH) deficiency, L‐but not d‐lactate is
assumed to be the physiological isomer in mammals. Paradoxically, many fermented foods …

The presence of most of the atoms involved in the building up of living cells can be
explained by their intrinsic physico-chemical properties. Yet, the involvement of the alkali …

The aerobic energetic metabolism of eukaryotic cells relies on the glycolytic generation of
pyruvate, which is subsequently channelled to the oxidative phosphorylation taking place in …

Among the functions exerted by eukaryotic lactate dehydrogenases, it is of importance the
generation of lactate in muscles subjected to fatigue or to limited oxygen availability, with …

Green tea infusion was fermented with probiotic yeast (Saccharomyces boulardii CNCM I-
745), probiotic lactic acid bacteria (LAB)(Lactiplantibacillus plantarum 299V) and a mixed …

Symphony orchestra of multi-microorganisms characterizes the solid-state acetic acid
fermentation process of Chinese cereal vinegars. Lactate is the predominant non-volatile …

Phenyllactic acid (3-PLA) is a bioactive compound with broad-spectrum antibacterial and
antifungal activity and several desirable pharmacological properties. In this study, 351 lactic …