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Bioactive Compounds from Microbes

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Microorganisms have had a long and surprising history. They were “invisible” until invention of microscope in the 17th century. Until that date, although they were extensively (but inconsciously) employed in food preservation, beer and wine fermentation, cheese, vinegar, yogurt and bread making, as well as being the causative agents of infectious diseases, they were considered as “not-existing”.

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Publisher

: Frontiers Media SA., 2017

Collation

142

Language

English

ISBN/ISSN

9782889451852

Classification

NONE

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

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Subject(s)

Bioactive compounds

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Cataloger

Angga

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Digital Object Identifier (DOI)

http://journal.frontiersin.org/researchtopic/2285/bioactive-compounds-from-microbes

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