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- Title
Editorial: Microbial communities in fermented products: current knowledge and future prospects.
- Authors
Papademas, Photis; Paramithiotis, Spiros; Aspri, Maria; Bintsis, Thomas; Anagnostopoulos, Dimitrios A.; Tsaltas, Dimitrios
- Abstract
This document is an editorial titled "Microbial communities in fermented products: current knowledge and future prospects." It discusses the importance of microbial consortia in fermentation processes and their role in producing fermented products with enhanced characteristics. The editorial highlights the assessment of microbial communities, the effect of raw materials on the final product, the characterization of microbiota, and the development of autochthonous starter cultures. It also emphasizes the need for further research and presents various studies that contribute to our understanding of microbial communities in fermented products.
- Subjects
MICROBIAL communities; CONSUMER expertise; LACTIC acid bacteria; NUCLEOTIDE sequencing; STREPTOCOCCUS thermophilus
- Publication
Frontiers in Microbiology, 2024, p01
- ISSN
1664-302X
- Publication type
Article
- DOI
10.3389/fmicb.2024.1408480