Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods an...

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Detalles Bibliográficos
Autores principales: Heo, Sojeong, Kim, Tao, Na, Hong-Eun, Lee, Gawon, Park, Jung-Hyun, Park, Hee-Jung, Jeong, Do-Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9668083/
https://www.ncbi.nlm.nih.gov/pubmed/36192848
http://dx.doi.org/10.4014/jmb.2207.07047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9668083/
https://www.ncbi.nlm.nih.gov/pubmed/36192848
http://dx.doi.org/10.4014/jmb.2207.07047

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