Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications
Fermentation remains central to food manufacturing and to the bio-based production of organic acids, solvents, and functional metabolites. This review integrates the biochemical pathways, key microorganisms, and application space of five major industrial fermentations—alcoholic, acetic, butyric, lac...
Guardado en:
| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2026-01-01
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| Colección: | Molecules |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/1420-3049/31/2/333 |
| Etiquetas: |
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