Journal of Food & Industrial Microbiology

Department of Food Science and Technology, University of Southern California, Los Angeles, CA 90089, USA

Publications

• Mini Review   
  Harnessing Microbial Diversity for Enhanced Food Fermentation: Advances and Applications
  Author(s): Zinash Chaves*
  
  Microbial fermentation has been a cornerstone of food processing for centuries, contributing to the flavor, texture, preservation, and nutritional value of various food products. The remarkable diversity of microorganisms in nature offers a vast resource for improving and diversifying fermentation processes. This review explores recent advances and applications in harnessing microbial diversity for enhanced food fermentation. We delve into the selection, isolation, and characterization of novel microbial strains with unique attributes, highlighting their roles in optimizing fermentation outcomes. Additionally, we examine the utilization of omics technologies to uncover the intricate metabolic pathways underlying fermentation, enabling the development of tailored interventions for improved product quality and yield. From traditional practices to cutting-edge techniq.. Read More»
  DOI: 10.37421/2572-4134.2023.9.287

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