Viruses in fermented foods: are they good or bad? Two sides of the same coin
Bruna Leal Maske, Gilberto Vinícius de Melo Pereira, Alexander da Silva Vale, Dóris Sobral Marques Souza, Juliano De Dea Lindner, Carlos Ricardo Soccol
Topics & Concepts
Fermentation in food processingNorovirusBiologyFermentationVirusFood microbiologyProbioticFood contaminantPathogenic bacteriaPandemicHepatitis a virusFood scienceBacteriaVirologyDiseaseCoronavirus disease 2019 (COVID-19)MedicineLactic acidInfectious disease (medical specialty)PathologyGeneticsViral gastroenteritis research and epidemiologySalmonella and Campylobacter epidemiologyBacteriophages and microbial interactions