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Microbiology of Fermented Foods and Beverages

Resumen/Descripción – provisto por la editorial

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Palabras clave – provistas por la editorial

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