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Palabras clave – provistas por la editorial

traditional alcoholic beverage; Ethiopia; processing; physicochemical; fermentative microorganisms; Arthrospira platensis; fermentation; lactic acid bacteria; food supplement; aromatic profile; L. plantarum EM; rice bran fermentation; cholesterol removal; antimicrobial activity; sensory quality; lactofermentation; probiotic; date fruit bars; functional snack; polyphenols; Grana Padano cheese; generical hard cheeses; bacterial diversity; DNA metabarcoding; DNA (meta)fingerprinting; predictive models; neural network; swine and pork production chain; Hepatitis E virus; Rotavirus-A; metagenomic analysis; food safety; ethnobiology; ethnozymology; Mesoamerican biocultural heritage; traditional food systems; thyme microcapsules; Proteus bacillus; histamine; histidine decarboxylation pathway; smoked horsemeat sausage; fermented fish; Proteus; lipase; volatile compounds; aldehydes; esters; natto; nattokinase; combination fermentation; thrombolytic property; fish sauce; biogenic amines; microbial community dynamics; starter; correlation analysis; natural fermentation; dry fermented sausages; microbial biodiversity; CNC; 16S metagenomics; red radish; cabbage; fermented foods; microbial ecology; flavor components; n/a