Precision fermentation for improving the quality, flavor, safety, and sustainability of foods
Karson Hilgendorf, Yirong Wang, Michael J. Miller, Yong‐Su Jin
Topics & Concepts
FermentationFermentation in food processingBiochemical engineeringBiotechnologyFlavorFood safetyProduction (economics)SustainabilityFood scienceFood processingBusinessBiologyLactic acidEngineeringBacteriaMacroeconomicsEcologyGeneticsEconomicsMicrobial Metabolic Engineering and BioproductionProbiotics and Fermented FoodsPolyamine Metabolism and Applications