LEADER 03848nam 22009613a 450 001 9910367757103321 005 20250203235435.0 010 $a9783039214921 010 $a3039214926 024 8 $a10.3390/books978-3-03921-492-1 035 $a(CKB)4100000010106146 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/58772 035 $a(ScCtBLL)38e491a8-9185-4704-9924-85178a869eef 035 $a(OCoLC)1163856228 035 $a(oapen)doab58772 035 $a(EXLCZ)994100000010106146 100 $a20250203i20192019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSafety and Microbiological Quality$fFabienne Remize, Didier Montet 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 210 1$aBasel, Switzerland :$cMDPI,$d2019. 215 $a1 electronic resource (126 p.) 311 08$a9783039214914 311 08$a3039214918 330 $aThe 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. 606 $aBiology, life sciences$2bicssc 610 $atiger nuts 610 $atable olives 610 $amedium-chain fatty acids 610 $anutritional value 610 $amicrobial lipids 610 $aBifidobacterium spp. 610 $aLactic Acid Bacteria 610 $afree radical scavenging 610 $aviability 610 $aanti-carcinogenic 610 $atechnological characteristics 610 $afermented papaya preparation (FPP) 610 $abeverage 610 $aproduct development 610 $apredictive microbiology 610 $asea buckthorn 610 $aCarica papaya 610 $afungicide 610 $astuck fermentation 610 $areconstituted milk 610 $aL. rhamnosus GG 610 $aantioxidant 610 $agrowth parameters 610 $ahorchata 610 $apesticide 610 $amicrobiology 610 $aculture optimization 610 $afresco culture 610 $ayeast 610 $aPCA 610 $aquality 610 $aAsian countries 610 $aProbiotics 610 $atraditional 610 $ashelf life 610 $alactic fermentation 610 $aMucor circinelloides 610 $afermentation 610 $aanti-diabetic 610 $aEnterococcus spp. 610 $aalcoholic fermentation 610 $aShigella 610 $aoxidative stress 610 $awine 615 7$aBiology, life sciences 700 $aRemize$b Fabienne$01787785 702 $aMontet$b Didier 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910367757103321 996 $aSafety and Microbiological Quality$94321740 997 $aUNINA