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Safety and Microbiological Quality

The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant.

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Detail Information
Series Title
-
Call Number
572 SAF
Publisher
Basel : MDPI - Multidisciplinary Digital Publishing Institute.,
Collation
-
Language
English
ISBN/ISSN
-
Classification
572
Content Type
text
Media Type
computer
Carrier Type
online resource
Edition
-
Subject(s)
Microbiology
Specific Detail Info
-
Statement of Responsibility
Other Information
Cataloger
umi
Source
-
Validator
maya
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No other version available

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