Diversity of Animal-Based Food Products Involving Alkaline Fermentation
2014
One of the hallmarks of alkaline fermentation is the rich diversity of products. e broad range of alkaline-fermented foods (AFFs) attributes to the variety of substrates used and the metabolic activities of the microorganisms involved in various fermentation processes. e knowledge of microbial diversity in AFFs will help in establishing their genetic resources and preparing knowledge databases.
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