Spontaneous Food Fermentations and Potential Risks for Human Health

Spontaneous Food Fermentations and Potential Risks for Human Health

Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained p...

Full description

Bibliographic Details
Main Authors: Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo, Giuseppe Spano
Format: Article
Language:English
Published: MDPI AG 2017-09-01
Series:Fermentation
Subjects:
fermented food
fermentation
beverage
safety
risks
spontaneous fermentation
starter cultures
spoilage microbes
pathogens
contaminant
Online Access:https://www.mdpi.com/2311-5637/3/4/49

Similar Items

Similar Items