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Microorganisms
Nov 13, 2017;5 (4):

Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages.

Régine Talon, Monique Zagorec
Author Information
  1. Régine Talon: Université Clermont-Auvergne, INRA, MEDIS, F-63000 Clermont-Ferrand, France. regine.talon@inra.fr.
  2. Monique Zagorec: Secalim, INRA, LUNAM Université, 44307 Nantes, France. monique.zagorec@oniris-nantes.fr.
PMID: 29137179 DOI: 10.3390/microorganisms5040071

Abstract

Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...].

References

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Editorial

Word Cloud

Created with Highcharts 10.0.0Foodfermentationancienttechnologydisseminatedworldwideharnessmicroorganismsenzymesimprovediversifyhumandiet[]SpecialIssue:BeneficialMicroorganismsManufacturing-FermentedBiopreservedFoodsBeverages

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