Microbiology of Fermented Foods and Beverages

Microbiology of Fermented Foods and Beverages

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...

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Détails bibliographiques
Autres auteurs: Varzakas, Theodoros (Éditeur intellectuel)
Format: Chapitre de livre
Publié: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Sujets:
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
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