LEADER 02892nam 2200661z- 450 001 9910557343603321 005 20220111 035 $a(CKB)5400000000042455 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76867 035 $a(oapen)doab76867 035 $a(EXLCZ)995400000000042455 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aMicrobiology of Fermented Foods and Beverages 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (70 p.) 311 08$a3-0365-1848-7 311 08$a3-0365-1847-9 330 $aFermented 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. 606 $aTechnology: general issues$2bicssc 610 $aantifungal 610 $aAspergillus 610 $abiomass 610 $abioprotection 610 $abread 610 $adate extract 610 $afermentation 610 $afermented foods 610 $aFusarium 610 $ahealth 610 $ahealth benefits 610 $ahigh-throughput sequencing 610 $akinetic models 610 $aLactobacillus plantarum 610 $alegislation 610 $amicrobiology 610 $amicrobiome 610 $anational food guides 610 $anutrition 610 $anutritional guidelines 610 $aoptimization 610 $aPenicillium 610 $aphenyllactic acid 610 $aprobiotics 610 $aresponse surface methodology 610 $aSaccharomyces cerevisiae 610 $asauerkraut 615 7$aTechnology: general issues 700 $aVarzakas$b Theodoros$4edt$01126746 702 $aVarzakas$b Theodoros$4oth 906 $aBOOK 912 $a9910557343603321 996 $aMicrobiology of Fermented Foods and Beverages$93021100 997 $aUNINA