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The life and times of yeasts in traditional food fermentations

Rosanna Tofalo,Vincenzina Fusco,Christina Boehnlein,Jan Kabisch,Antonio F. Logrieco,Diana Habermann,Gyu-Sung Cho,Nabil Benomar,Hikmate Abriouel,Markus Schmidt-Heydt,Horst Neve,Wilhelm Bockelmann,Charles M. A. P. Franz

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION（2020）

Cited 48|Views62
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Key words
Yeast,traditional fermented foods,safety aspects,probiotics,spoilage
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