The cross-over fermentation concept and its application in a novel food product: The dairy miso case study
Alexander Dank, Oscar van Mastrigt, Yang Zhaoying, Varun M. Dinesh, Søren K. Lillevang, Christian Weij, Eddy J. Smid
Topics & Concepts
FermentationFood scienceAspergillus oryzaeAromaLactococcus lactisChemistryMicroorganismBacteriaBiologyLactic acidGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolic Engineering and Bioproduction