What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

The use of yeasts as starter cultures was boosted with the emergence of large-scale fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most common and widely used microorganism in the food industry. However, Candida species have also been used as an adjuvant in chee...

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Detalles Bibliográficos
Autores principales: de Melo Pereira, Gilberto Vinícius, Maske, Bruna Leal, de Carvalho Neto, Dão Pedro, Karp, Susan Grace, De Dea Lindner, Juliano, Martin, José Guilherme Prado, de Oliveira Hosken, Bianca, Soccol, Carlos Ricardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9502980/
https://www.ncbi.nlm.nih.gov/pubmed/36144457
http://dx.doi.org/10.3390/microorganisms10091855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9502980/
https://www.ncbi.nlm.nih.gov/pubmed/36144457
http://dx.doi.org/10.3390/microorganisms10091855

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