Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food

Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular s...

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Bibliographic Details

Published in:	Foods
Main Authors:	Miriam Cabello-Olmo, María Oneca, Paloma Torre, Jesús Vicente Díaz, Ignacio J. Encio, Miguel Barajas, Miriam Araña
Format:	Article
Language:	English
Published:	MDPI AG 2020-03-01
Subjects:	fermented foods lactic acid bacteria packaging probiotic storage temperature viability yeasts
Online Access:	https://www.mdpi.com/2304-8158/9/3/302