Next Article in Journal
Paralytic Shellfish Toxins and Cyanotoxins in the Mediterranean: New Data from Sardinia and Sicily (Italy)
Previous Article in Journal
Transmission of Bacterial Endophytes
Previous Article in Special Issue
Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
Open AccessEditorial

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages

1
Université Clermont-Auvergne, INRA, MEDIS, F-63000 Clermont-Ferrand, France
2
Secalim, INRA, LUNAM Université, 44307 Nantes, France
*
Authors to whom correspondence should be addressed.
Microorganisms 2017, 5(4), 71; https://doi.org/10.3390/microorganisms5040071
Received: 6 November 2017 / Revised: 6 November 2017 / Accepted: 7 November 2017 / Published: 13 November 2017
Food fermentation is an ancient technology, disseminated worldwide, which harness microorganisms and their enzymes to improve and diversify the human diet [...]
View Full-Text
MDPI and ACS Style

Talon, R.; Zagorec, M. Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages. Microorganisms 2017, 5, 71.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop