Microbiology of Fermented Foods and Beverages

• Kolejni autorzy: Varzakas, Theodoros (Redaktor)
• Format: Elektroniczne Rozdział
• Język: angielski
• Wydane: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Hasła przedmiotowe: 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
• Dostęp online: 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...