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Fermented Foods: Characterization of the Autochthonous Microbiota

Teresa Semedo-Lemsaddek, Mirjana Grujović, Marta Laranjo, Maria José Saavedra, Cinthia Alves Barroco
Frontiers Media SA

Fermented foods harbour diverse and complex microbial communities that change over time and vary depending on the type of product, particularly artisanal ones, that do not rely on starter cultures to...

 

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Industrial Microbiology

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