Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improvin...

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Bibliografische Detailangaben

Hauptverfasser:	Mallari Praveen, Simone Brogi
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2025-01-01
Schriftenreihe:	Foods
Schlagworte:	microbial fermentation food preservation flavor enhancement nutritional value contamination
Online-Zugang:	https://www.mdpi.com/2304-8158/14/1/114
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