HIGHLIGHTS
- who: Alicia E. Graham from the (UNIVERSITY) have published the paper: The microbial food revolution, in the Journal: (JOURNAL) of 12/03/2023
SUMMARY
In this review, the authors look at the different applications of microorganisms in food, and examine the history, state-of-the-art and potential to disrupt current foods systems. Fermentation can be used both directly on foods to improve nutrition, taste or texture17,18, as well as used as a production platform to produce value-added ingredients in the food industry19-21. This can contribute to increasing applications and . . .
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