Microbiology of Fermented Foods and Beverages

• Andre forfattere: Varzakas, Theodoros (Editor)
• Format: Electronisk Book Chapter
• Sprog: engelsk
• Udgivet: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Fag: Technology: general issues; fermented foods; nutritional guidelines; legislation; national food guides; Saccharomyces cerevisiae; biomass; date extract; optimization; response surface methodology; kinetic models; antifungal; bioprotection; bread; Lactobacillus plantarum; phenyllactic acid; Aspergillus; Penicillium; Fusarium; sauerkraut; microbiome; fermentation; probiotics; high-throughput sequencing; nutrition; health benefits; microbiology; health
• Online adgang: DOAB: download the publication; DOAB: description of the publication

Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome i...