03848nam 22009613a 450 991036775710332120250203235435.09783039214921303921492610.3390/books978-3-03921-492-1(CKB)4100000010106146(oapen)https://directory.doabooks.org/handle/20.500.12854/58772(ScCtBLL)38e491a8-9185-4704-9924-85178a869eef(OCoLC)1163856228(oapen)doab58772(EXLCZ)99410000001010614620250203i20192019 uu engurmn|---annantxtrdacontentcrdamediacrrdacarrierSafety and Microbiological QualityFabienne Remize, Didier MontetMDPI - Multidisciplinary Digital Publishing Institute2019Basel, Switzerland :MDPI,2019.1 electronic resource (126 p.)9783039214914 3039214918 The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.Biology, life sciencesbicssctiger nutstable olivesmedium-chain fatty acidsnutritional valuemicrobial lipidsBifidobacterium spp.Lactic Acid Bacteriafree radical scavengingviabilityanti-carcinogenictechnological characteristicsfermented papaya preparation (FPP)beverageproduct developmentpredictive microbiologysea buckthornCarica papayafungicidestuck fermentationreconstituted milkL. rhamnosus GGantioxidantgrowth parametershorchatapesticidemicrobiologyculture optimizationfresco cultureyeastPCAqualityAsian countriesProbioticstraditionalshelf lifelactic fermentationMucor circinelloidesfermentationanti-diabeticEnterococcus spp.alcoholic fermentationShigellaoxidative stresswineBiology, life sciencesRemize Fabienne1787785Montet DidierScCtBLLScCtBLLBOOK9910367757103321Safety and Microbiological Quality4321740UNINA