Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Hol...

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Detalles Bibliográficos
Autores principales: Tamang, Jyoti P., Watanabe, Koichi, Holzapfel, Wilhelm H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4805592/
https://www.ncbi.nlm.nih.gov/pubmed/27047484
http://dx.doi.org/10.3389/fmicb.2016.00377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4805592/
https://www.ncbi.nlm.nih.gov/pubmed/27047484
http://dx.doi.org/10.3389/fmicb.2016.00377

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