Comparative analysis using 16S rRNA metagenomics to explore the microbial diversity of plant based fermented foods
Abstract Traditionally prepared fermented food products are the results of spontaneous fermentation and exhibit variable microbial diversities. Although the recent transition to plant-based diets is rising, the functional nutrition and probiotic properties of plant based fermented foods are much les...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
BMC
2026-02-01
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| Serija: | Food Safety and Risk |
| Teme: | |
| Online dostop: | https://doi.org/10.1186/s40550-026-00136-2 |
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