Microbial Diversity and Safety in Fermented Beverages-Reference-Cited by-同舟云学术

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Microbial Diversity and Safety in Fermented Beverages

Published:2022-03-01 Issue:1 Volume:8 Page:14
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Chaves-López Clemencia^ORCID,Cordero-Bueso Gustavo^ORCID

Abstract

For thousands of years, humans have exploited the natural process of fermentation of various foods to preserve them, and to enjoy the changes in the sensory characteristics that could be produced [...]

Publisher

MDPI AG

Subject

Food Science

Link

https://www.mdpi.com/2306-5710/8/1/14/pdf

Reference7 articles.

1. Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

2. Wine Industry’s Attitude towards Oenological Yeasts: Italy as a Case Study

3. Colonization of Wild Saccharomyces cerevisiae Strains in a New Winery

4. Dynamic of Lachancea thermotolerans Population in Monoculture and Mixed Fermentations: Impact on Wine Characteristics

5. Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

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