Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping a...

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Detalles Bibliográficos
Autores principales: Mannaa, Mohamed, Han, Gil, Seo, Young-Su, Park, Inmyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618017/
https://www.ncbi.nlm.nih.gov/pubmed/34829140
http://dx.doi.org/10.3390/foods10112861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618017/
https://www.ncbi.nlm.nih.gov/pubmed/34829140
http://dx.doi.org/10.3390/foods10112861

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