Role and importance of lactic acid bacteria in different Indian fermented foods
Vishali Jhamb, Priya Swaminathan
Topics & Concepts
FermentationFood scienceFermentation in food processingBacteriaProbioticLactic acidFermented fishBiologyRaw materialYeastLactobacillusFood microbiologyBiotechnologyBiochemistryGeneticsEcologyProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesMicrobial Metabolites in Food Biotechnology