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Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Hol...
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| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4805592/ https://ncbi.nlm.nih.gov/pubmed/27047484 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00377 |
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