They began to harbor a wider and more diverse array of microbes, which is similar to what other recent studies of people who eat a variety of fermented foods have shown. The new research found that the more fermented foods people ate, the greater the number of mic...
Application of microbes for the removal of pollutants, recovery of metals and oils has also been discussed under environmental applications. The role of microbial systems in development of fermented foods and beverages have also been ... S Saxena - Springer India 被引量: 0发表: 1953年 ...
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The pre... S Fadda,Constanza Lopez,G Vignolo - 《Meat Science》 被引量: 108发表: 2010年 Transformation of ginsenoside to compound k (IH-901)...
foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could...
For many centuries, the people of these regions prepared and consumed more than forty varieties of common as well as lesser-known indigenous fermented foods and beverages. Microbial diversity ranging from LAB to endopsore-forming bacteria, amylolytic and alcoholic-producing yeasts and filamentous ...
– and vary from one location to another, especially if we study the products made in tropical and warm parts of the world. Humankind has explored many ways to ferment foods. This has led to the development of a number of different products characterised by original microbial communities, ...
Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. DOI: 10.1002/9780470277515 被引量: 445 年份: 2007 ...
Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food ...
Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology a... (展开全部) 目录 ··· Contents Preface Acknowledgments 1 Introduction 2 Microorganisms...