Food fermentations: role of microorganisms in food production and preservation

• 15 September 1999
• journal article
• review article
• Published by Elsevier in International Journal of Food Microbiology
• Vol. 50  (1-2) , 131-149
• https://doi.org/10.1016/s0168-1605(99)00082-3

Abstract

Keywords

• FERMENTATION
• FOOD PRESERVATION
• FERMENTED FOODS
• LACTIC ACID BACTERIA
• ANTIBIOSIS
• BACTERIOCINS
• STARTER CULTURES