Viruses in fermented foods: are they good or bad? Two sides of the same coin

The emergence of Coronavirus disease 2019 as a global pandemic has increased popular concerns about diseases caused by viruses. Fermented foods containing high loads of viable fungi and bacteria are potential sources for virus contamination. The most common include viruses that infect bacteria (bact...

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Bibliografiske detaljer
Udgivet i:Food Microbiol
Main Authors: Maske, Bruna Leal, de Melo Pereira, Gilberto Vinícius, da Silva Vale, Alexander, Marques Souza, Doris Sobral, De Dea Lindner, Juliano, Soccol, Carlos Ricardo
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier Ltd. 2021
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7992106/
https://ncbi.nlm.nih.gov/pubmed/33875222
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fm.2021.103794
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