Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions-Reference-Cited by-同舟云学术

Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions

Published:2023-06-26 Issue: Volume: Page:1-28
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Li Shiqi¹²,Liu Xiaoshuang¹²,Wang Leran¹²,Wang Kai¹²,Li Menghui¹²,Wang Xingnan¹²,Yuan Yahong³,Yue Tianli³,Cai Rui³,Wang Zhouli¹²

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China

2. Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China

3. College of Food Science and Engineering, Northwest University, Xi’an, Shaanxi, China

Funder

Science and Technology Program of Xi 'an, Shaanxi Province

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2225191

Reference200 articles.

1. Kombucha – An ancient fermented beverage with desired bioactivities: A narrowed review

2. Alternative source of probiotics for lactose intolerance and vegan individuals: sugary kefir

3. Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

4. Functional Yeasts and Molds in Fermented Foods and Beverages

5. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation

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