Recent advances in microbial fermentation for dairy and health

Abstract excerpt

Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends o...

Topics

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• Clostridium difficile and Clostridium perfringens research
• Diet and metabolism studies
• Gut microbiota and health
• Probiotics and Fermented Foods

Identifiers and source

Literature Corpus work

18fd5013-206a-5f7e-8b17-504f7d03465a

DOI

10.12688/f1000research.10896.1