02892nam 2200661z- 450 991055734360332120220111(CKB)5400000000042455(oapen)https://directory.doabooks.org/handle/20.500.12854/76867(oapen)doab76867(EXLCZ)99540000000004245520202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierMicrobiology of Fermented Foods and BeveragesBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (70 p.)3-0365-1848-7 3-0365-1847-9 Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures that are pleasant and attractive to the human consumer. Fermentation plays different roles in food processing, including the development of a wide diversity of flavors, aromas, and textures in food, lactic acid, alcoholic, acetic acid, alkaline and high salt fermentations for food preservation purposes, biological enrichment of food substrates with vitamins, protein, essential amino acids, and essential fatty acids and detoxification during food fermentation processing.Technology: general issuesbicsscantifungalAspergillusbiomassbioprotectionbreaddate extractfermentationfermented foodsFusariumhealthhealth benefitshigh-throughput sequencingkinetic modelsLactobacillus plantarumlegislationmicrobiologymicrobiomenational food guidesnutritionnutritional guidelinesoptimizationPenicilliumphenyllactic acidprobioticsresponse surface methodologySaccharomyces cerevisiaesauerkrautTechnology: general issuesVarzakas Theodorosedt1126746Varzakas TheodorosothBOOK9910557343603321Microbiology of Fermented Foods and Beverages3021100UNINA