Microbiological Safety and Quality of Fermented Products-Reference-Cited by-同舟云学术

Microbiological Safety and Quality of Fermented Products

Published:2023-05-31 Issue:11 Volume:12 Page:2204
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Liu Xiaoyan¹^ORCID,Ma Jinghao¹,Fan Guangsen¹^ORCID

Affiliation:

1. Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

Abstract

Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...]

Funder

Research Foundation for Youth Scholars of Beijing Technology and Business University

Cultivation Project of Double First-Class Disciplines of Food Science and Engineering of Beijing Technology and Business University

China Tobacco Hunan Industrial Co., Ltd.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/11/2204/pdf

Reference10 articles.

1. Stefanou, C.-R., Bartodziejska, B., Gajewska, M., and Szosland-Fałtyn, A. (2022). Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms. Foods, 11.

2. Srimahaeak, T., Petersen, M.A., Lillevang, S.K., Jespersen, L., and Larsen, N. (2022). Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr. Foods, 11.

3. Cheng, W., Shi, X., Zhang, J., Li, L., Di, F., Li, M., Wang, C., An, Q., and Zhao, D. (2023). Role of PI3K-AKT Pathway in Ultraviolet Ray and Hydrogen Peroxide-Induced Oxidative Damage and Its Repair by Grain Ferments. Foods, 12.

4. Fu, S., Dang, Y., Xu, H., Li, A., Zhou, X., Gao, X., and Li, Z. (2022). Aloe Vera-Fermented Beverage Ameliorates Obesity and Gut Dysbiosis in High-Fat-Diet Mice. Foods, 11.

5. Du, H., Fu, Y., Deng, N., and Xu, Y. (2022). Transcriptional Profiling Reveals Adaptive Response and Tolerance to Lactic Acid Stress in Pichia kudriavzevii. Foods, 11.