Editorial: Recent Advances in Microbial Biotechnology for the Food Industry

Frontiers in Microbiology

卷:12

Joachim Venus¹  Dan Cristian Vodnar²  Laurent Dufossé³ 

[1] Department of Bioengineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany;

[2] Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca, Romania;

[3] Université de la Réunion, CHEMBIOPRO Lab, ESIROI agroalimentaire, Saint-Denis, France;

关键词: in situ microbial fermentation;    value-added compound;    flavor;    omega-3;    Lactobacillus;    fructo-oligosaccharide;   

DOI  :  10.3389/fmicb.2021.746636

来源: DOAJ

【 授权许可】

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