Editorial: Upgrading the classic: the transformation of rudimentary fermented products into controlled industrial processes.

de Carvalho Neto, Dão Pedro; Pereira, Gilberto Vinícius de Melo; Obadina, Adewale Olusegun; Murthy, Pushpa S

de Carvalho Neto, Dão Pedro; Pereira, Gilberto Vinícius de Melo; Obadina, Adewale Olusegun; Murthy, Pushpa S.

Afiliação

de Carvalho Neto DP; Federal Institute of Education, Science, and Technology of Paraná, Londrina, Brazil.
Pereira GVM; Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil.
Obadina AO; Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
Murthy PS; CSIR-Central Food Technological Research Institute, Mysore, India.

Front Microbiol ; 14: 1291671, 2023.

Article em En | MEDLINE | ID: mdl-37822744

Palavras-chave

fermentation optimization; food safety; microbial diversity monitoring; starter cultures; traditional fermentation

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Front Microbiol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Brasil