Microbial fermentation for food preservation

bookPart



Sun, Y.

Li, Y.

Song, H.

Zhu, Y.
This chapter discusses the important characteristics of antimicrobial metabolites produced during food fermentation, describes relevant mechanisms responsible for their biopreservation properties, and explores potential applications in various food systems (i.e., dairy products, cereal-based products, animal products, vegetable products, tea).
Topics



FermentationFoodPreservationMicroorganisme
TNO Identifier
485630
Repository link
https://resolver.tno.nl/uuid:45e3e7d9-df31-4c7a-a9b8-700bd6a9ce2f
ISBN
9781845937690
978-1-84593-782-9
Publisher
CABI
Source title
Natural Antimicrobials in Food Safety and Quality
Editor(s)
Rai, M.
Chikindas, M.L.
Place of publication
Oxfordshire
Pages
77-94
Files
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