Viruses in fermented foods: are they good or bad? Two sides of the same coin

The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bact...

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Detalles Bibliográficos
Autores principales: Maske, Bruna Leal, de Melo Pereira, Gilberto Vinícius, da Silva Vale, Alexander, Marques Souza, Doris Sobral, De Dea Lindner, Juliano, Soccol, Carlos Ricardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7992106/
https://www.ncbi.nlm.nih.gov/pubmed/33875222
http://dx.doi.org/10.1016/j.fm.2021.103794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7992106/
https://www.ncbi.nlm.nih.gov/pubmed/33875222
http://dx.doi.org/10.1016/j.fm.2021.103794

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