Cargando…

Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation

Detalles Bibliográficos
Autores principales:	Mendoza, Lucía M., Merín, María Gabriela, Belloch, Carmela
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/PMC9291007/ https://www.ncbi.nlm.nih.gov/pubmed/35859743 http://dx.doi.org/10.3389/fmicb.2022.970418

Ejemplares similares

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
por: Tamang, Jyoti P., et al.
Publicado: (2017)

Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
por: Johansen, Pernille Greve, et al.
Publicado: (2019)

Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
por: Chen, Wanping, et al.
Publicado: (2022)

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods
por: Yang, Qilin, et al.
Publicado: (2022)

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Editorial: Microbial-based solutions to reduce contaminants in foods and beverages
por: Lucia, Bavaro Simona, et al.
Publicado: (2023)

Editorial: Environmental omics and their biotechnological applications
por: Martínez-Espinosa, Rosa María, et al.
Publicado: (2023)

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment
por: Olasupo, Nurudeen A., et al.
Publicado: (2016)

Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II
por: Lv, Xucong, et al.
Publicado: (2022)

Editorial: Recent Advances in Microbial Biotechnology for the Food Industry
por: Vodnar, Dan Cristian, et al.
Publicado: (2021)

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
por: Waché, Yves, et al.
Publicado: (2018)

Editorial: Parvoviruses: from basic research to biomedical and biotechnological applications
por: Mietzsch, Mario, et al.
Publicado: (2023)

Editorial: Acetogens - from the origin of life to biotechnological applications
por: Basen, Mirko, et al.
Publicado: (2023)

Editorial: Marine Microorganisms and Their Enzymes With Biotechnological Application
por: Mou, Haijin, et al.
Publicado: (2022)

Editorial: Green nanomaterials: prospective biotechnological applications
por: Fouda, Amr, et al.
Publicado: (2023)

Editorial: Advances in biotechnological applications of extreme microorganisms
por: Núñez-Montero, Kattia, et al.
Publicado: (2023)

Editorial: Biotechnological applications of endophytes in agriculture, environment and industry
por: Li, Haiyan, et al.
Publicado: (2023)

Editorial: Role of Bifidobacteria in Human and Animal Health and Biotechnological Applications
por: Esteban-Torres, Maria, et al.
Publicado: (2021)

Yeast Fermentation and the Make of Biotechnological Products
por: Maicas, Sergi
Publicado: (2023)

Editorial: Microbial Biotechnology Providing Bio-based Components for the Food Industry
por: Dufossé, Laurent, et al.
Publicado: (2019)

Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina
por: Rodrigo-Torres, Lidia, et al.
Publicado: (2019)

Editorial: Genomics and Metabolomics of Microbes in Fermented Food
por: Barooah, Madhumita, et al.
Publicado: (2022)

Editorial: The Microbiological Functionality and Safety of Fermented Foods
por: Mah, Jae-Hyung, et al.
Publicado: (2022)

Editorial: Aminobiogenic potential of fermented food microbiota
por: Karwowska, Małgorzata, et al.
Publicado: (2023)

Editorial: Microbial proteases: Biochemical studies, immobilization and biotechnological application
por: Pessela, Benevides Costa, et al.
Publicado: (2023)

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries
por: Coughlan, Laura M., et al.
Publicado: (2015)

Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
por: Torino, María I., et al.
Publicado: (2015)

Advances in Fermented Foods and Beverages
por: Holzapfel, Wilhelm
Publicado: (2014)

Microbiology of Fermented Foods and Beverages
por: Varzakas, Theodoros
Publicado: (2020)

Editorial: Role of starters on the safety of fermented food products
por: Laranjo, Marta
Publicado: (2023)

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat
por: Cardinali, Federica, et al.
Publicado: (2021)

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview
por: Vilela, Alice, et al.
Publicado: (2019)

Editorial: Biotechnology for Arsenic Detection and Bioremediation
por: González-Benítez, Natalia, et al.
Publicado: (2021)

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir
por: Bourrie, Benjamin C. T., et al.
Publicado: (2016)

Editorial: Exploring the Role and Function of the Microbiota in Terrestrial Anaerobic Environments and Their Potential Biotechnological Application
por: Wagner, Andreas Otto, et al.
Publicado: (2021)

Editorial: Exploring traditional functional fermented foods and beverages for alleviating malnutrition and diabetes
por: Otunola, Gloria Aderonke, et al.
Publicado: (2023)

Editorial: Basidiomycete fungi: From biosystematics and biodiversity to biotechnology
por: Ghobad-Nejhad, Masoomeh, et al.
Publicado: (2023)

Editorial: Petroleum Microbial Biotechnology: Challenges and Prospects
por: Ismail, Wael A., et al.
Publicado: (2017)

Editorial: Advanced Microbial Biotechnologies for Sustainable Agriculture
por: Ma, Ying, et al.
Publicado: (2021)

Editorial: Microbial C1 Metabolism and Biotechnology
por: Xiong, Wei, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ddrmttq0513i9dlqb7gsf068af