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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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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
PubMed

Abstract:

Fermentation is probably the oldest ancient tradition used by indigenous inhabitants for the preservation of food [...].

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