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Biotechnology of starter organisms for non-dairy lactic food fermentations (mini-review)

, : Biotechnology of starter organisms for non-dairy lactic food fermentations (mini-review). Advances in Food Sciences 18(1-2): 46-51

Food fermentations constitute biotechnical processes which use the metabolic potential of intrinsically safe microorganisms. Industrial exploitation and today's large scale production relies on the deliberate application of selected starter organisms which combine the desired capabilities in one or few strains.


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