Related Experiment Video
Updated: Jun 22, 2025

08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.4K
Special Issue: Probiotic Potential of Isolated Cultures from Spontaneously or Naturally Fermented Food Products
Anthony N Mutukumira1, Svetoslav Dimitrov Todorov2,3
1School of Food and Advanced Technology, Massey University, Auckland 0745, New Zealand.
Foods (Basel, Switzerland)
|June 27, 2024
Abstract:
Fermentation is probably the oldest ancient tradition used by indigenous inhabitants for the preservation of food [...].

