Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic...

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Detalles Bibliográficos
Autores principales: Skowron, Krzysztof, Budzyńska, Anna, Grudlewska-Buda, Katarzyna, Wiktorczyk-Kapischke, Natalia, Andrzejewska, Małgorzata, Wałecka-Zacharska, Ewa, Gospodarek-Komkowska, Eugenia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8940296/
https://www.ncbi.nlm.nih.gov/pubmed/35330774
http://dx.doi.org/10.3389/fmicb.2022.845166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8940296/
https://www.ncbi.nlm.nih.gov/pubmed/35330774
http://dx.doi.org/10.3389/fmicb.2022.845166

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