The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In...

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Detalles Bibliográficos
Autores principales: Srinivas, Meghana, O’Sullivan, Orla, Cotter, Paul D., van Sinderen, Douwe, Kenny, John G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601669/
https://www.ncbi.nlm.nih.gov/pubmed/37431045
http://dx.doi.org/10.3390/foods11203297

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601669/
https://www.ncbi.nlm.nih.gov/pubmed/37431045
http://dx.doi.org/10.3390/foods11203297

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