Microbiology of Fermented Foods and Beverages

• अन्य लेखक: Varzakas, Theodoros (संपादक)
• स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
• भाषा: अंग्रेज़ी
• प्रकाशित: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• विषय: 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
• ऑनलाइन पहुंच: 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...