Its activities cover the acquisition of knowledge of cheese microbial ecosystems, processes of food fermentation and the improvement of fractioning and stabilising.

Of the beneficial microorganisms traditionally used in food fermentation, lactic acid bacteria have attracted the most attention (Sanders, 1994).

On top of these natural cycles, humans make extensive use of microorganisms in processes ranging from biofuel production to food fermentation.

According to the present invention, the Lactobacillus is a strain derived not from common food but from the human body, and is thus very effective for activities such as food fermentation, whitening, and the like.

Shortly after Speidel has developed the fermentation egg made of food-safe polyethylene.

The invention relates to the field of food products, more specifically to a process for the preparation of a food product wherein the preparation of said food product comprises a fermentation step.

It is produced by fermentation from a food-grade hydrolysed starch using a non-toxin-producing strain of Aureobasidium pullulans.

It is produced by fermentation from a food grade hydrolysed starch using a non-toxin producing strain of Aureobasidium pullulans.

It is produced by fermentation from a food-grade hydrolysed starch using a non-toxin-producing strain of Aureobasidium pullulans.

Consider fermentation, specifically as a way to curb food waste.

Said preparation can be obtained by fermentation with a lactic acid bacterium and is suitable as a versatile food ingredient.

Restoration is a natural solution for food security.

Fermentation is the natural solution of choice for food security.

This product is widely used in food industry and fermentation industry.

A method to produce a food product comprising non-viable Lactobacillus bacteria, wherein the Lactobacillus bacteria are added in such a way that no substantial fermentation of the food product by said Lactobacillus will take place.