Strategies for detection and control of microorganisms contamination in fermented foods: a review
Z Tan, X Gong, J Zhang, S Shi, C Liu, Y Wang… - CyTA-Journal of …, 2024 - Taylor & Francis
Foodborne pathogen contamination of fermented food is an increasingly concerned problem
in food industry. The types and sources of harmful microorganisms in food are discussed in …
in food industry. The types and sources of harmful microorganisms in food are discussed in …
In Vitro Probiotic Characterization of Lactiplantibacillus plantarum Strains Isolated from Traditional Fermented Dockounou Paste
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated
from artisanal fermented plantain dockounou paste. A preliminary characterization of the …
from artisanal fermented plantain dockounou paste. A preliminary characterization of the …
Fermented fruits and legumes in Africa: production factors and health benefits
TJ Ashaolu - International Journal of Food Science & Technology - Wiley Online Library
Fermentation is an age‐long food processing tool used to preserve and develop functional
foods and beverages. Fruits in particular have a very short shelf life due to their high water …
foods and beverages. Fruits in particular have a very short shelf life due to their high water …
[PDF][PDF] БИОЛОГИЧЕСКАЯ ЦЕННОСТЬ ФЕРМЕНТИРОВАННЫХ ПИЩЕВЫХ ПРОДУКТОВ НА РАСТИТЕЛЬНОЙ ОСНОВЕ
ИА Мачнева - journalkubansad.ru
Отмечено, что последние из-за высокого содержания полифенолов, являющихся
ингибиторами роста и метаболизма микроорганизмов, менее технологичны в качестве …
ингибиторами роста и метаболизма микроорганизмов, менее технологичны в качестве …