TY - BOOK ID - 145534993 TI - New Insights into Food Fermentation AU - Bernini, Valentina AU - Lindner, Juliano De Dea PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Microbiology (non-medical) KW - traditional alcoholic beverage KW - Ethiopia KW - processing KW - physicochemical KW - fermentative microorganisms KW - Arthrospira platensis KW - fermentation KW - lactic acid bacteria KW - food supplement KW - aromatic profile KW - L. plantarum EM KW - rice bran fermentation KW - cholesterol removal KW - antimicrobial activity KW - sensory quality KW - lactofermentation KW - probiotic KW - date fruit bars KW - functional snack KW - polyphenols KW - Grana Padano cheese KW - generical hard cheeses KW - bacterial diversity KW - DNA metabarcoding KW - DNA (meta)fingerprinting KW - predictive models KW - neural network KW - swine and pork production chain KW - Hepatitis E virus KW - Rotavirus-A KW - metagenomic analysis KW - food safety KW - ethnobiology KW - ethnozymology KW - Mesoamerican biocultural heritage KW - traditional food systems KW - thyme microcapsules KW - Proteus bacillus KW - histamine KW - histidine decarboxylation pathway KW - smoked horsemeat sausage KW - fermented fish KW - Proteus KW - lipase KW - volatile compounds KW - aldehydes KW - esters KW - natto KW - nattokinase KW - combination fermentation KW - thrombolytic property KW - fish sauce KW - biogenic amines KW - microbial community dynamics KW - starter KW - correlation analysis KW - natural fermentation KW - dry fermented sausages KW - microbial biodiversity KW - CNC KW - 16S metagenomics KW - red radish KW - cabbage KW - fermented foods KW - microbial ecology KW - flavor components KW - traditional alcoholic beverage KW - Ethiopia KW - processing KW - physicochemical KW - fermentative microorganisms KW - Arthrospira platensis KW - fermentation KW - lactic acid bacteria KW - food supplement KW - aromatic profile KW - L. plantarum EM KW - rice bran fermentation KW - cholesterol removal KW - antimicrobial activity KW - sensory quality KW - lactofermentation KW - probiotic KW - date fruit bars KW - functional snack KW - polyphenols KW - Grana Padano cheese KW - generical hard cheeses KW - bacterial diversity KW - DNA metabarcoding KW - DNA (meta)fingerprinting KW - predictive models KW - neural network KW - swine and pork production chain KW - Hepatitis E virus KW - Rotavirus-A KW - metagenomic analysis KW - food safety KW - ethnobiology KW - ethnozymology KW - Mesoamerican biocultural heritage KW - traditional food systems KW - thyme microcapsules KW - Proteus bacillus KW - histamine KW - histidine decarboxylation pathway KW - smoked horsemeat sausage KW - fermented fish KW - Proteus KW - lipase KW - volatile compounds KW - aldehydes KW - esters KW - natto KW - nattokinase KW - combination fermentation KW - thrombolytic property KW - fish sauce KW - biogenic amines KW - microbial community dynamics KW - starter KW - correlation analysis KW - natural fermentation KW - dry fermented sausages KW - microbial biodiversity KW - CNC KW - 16S metagenomics KW - red radish KW - cabbage KW - fermented foods KW - microbial ecology KW - flavor components UR - https://www.unicat.be/uniCat?func=search&query=sysid:145534993 AB - This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, as well as papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods. ER -