Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages

Régine Talon; Monique Zagorec

doi:10.3390/microorganisms5040071

Special Issue: Beneficial Microorganisms for Food Manufacturing-Fermented and Biopreserved Foods and Beverages

Microorganisms. 2017 Nov 13;5(4):71. doi: 10.3390/microorganisms5040071.

Authors

Régine Talon¹, Monique Zagorec²

Affiliations

¹ Université Clermont-Auvergne, INRA, MEDIS, F-63000 Clermont-Ferrand, France. regine.talon@inra.fr.
² Secalim, INRA, LUNAM Université, 44307 Nantes, France. monique.zagorec@oniris-nantes.fr.

Abstract

Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...].

Publication types

Editorial