HIGHLIGHTS
- who: Maanasa Mudoor Sooresh and colleagues from the Department of Agricultural, Food, and Nutritional Science, Agriculture/Forestry Center, University of Alberta, Edmonton, AB T G , Canada have published the paper: Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation, in the Journal: Foods 2023, 12, 673. of /2023/
- what: An interesting study was conducted to compare tomato juice fermentations that were started spontaneously, with an autochthonous and allochthonous strain of the same species of lactic acid bacteria .
- how: This review discusses the factors that play an important role in microbial community . . .
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