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As we age, our bodys NAD levels gradually drop due to lower intrinsic production and inflammation/oxidative stress caused by environmental factors

The study reveals a notable breakdown of proteins and lactose during fermentation, alongside a concurrent rise in acetate, lactate, and citrate levels

Front Neurosci 13:728

Influence of graphene oxide concentration when fabricating an electrochemical biosensor for DNA detection

Lactic acid fermentation of Agaricus bisporus (white and brown) revealed characteristic changes including lower pH, lightness, redness, and yellowness than non-fermented ones, higher acceptability, and higher emotions induced for consumers (Bartkiene et al., 2023)