Novel insights into the microbiology of fermented dairy foods

Current Opinion in Biotechnology

Volumn 49, Issue , 2018, Pages 172-178

  Macori, Guerrino ^a,b   Cotter, Paul D ^a,b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BIOTECHNOLOGY;

GENETIC DIVERSITY; MICROBIOTAS; TRADITIONAL APPROACHES;

FOOD PRESERVATION;

FERMENTATION; FERMENTED MILK PRODUCT; FOOD PRESERVATION; FOOD SAFETY; GENETIC VARIABILITY; HEALTH PROMOTION; MICROBIOME; MICROFLORA; NONHUMAN; NUTRITIONAL VALUE; ORGANOLEPTIC PROPERTY; PRIORITY JOURNAL; REVIEW; BIOREACTOR; DAIRY PRODUCT; FOOD CONTROL; HUMAN; MICROBIOLOGY;

BIOREACTORS; DAIRY PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HUMANS; MICROBIOTA;

EID: 85030106187     PISSN: 09581669     EISSN: 18790429     Source Type: Journal    
DOI: 10.1016/j.copbio.2017.09.002     Document Type: Review

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