Fermentation, Volume 5, Issue 4 (December 2019) – 20 articles
Cover Story (view full-size image): Advances in understanding the microbiota of artisanal fermented dairy foods reveled that lactic acid bacteria (LAB) therein have the ability to release bioactive peptides. Novel functional foods, the so-called hyperfood, can optimize the delivery of bioactive peptides to human. Knowledge-based design of hyperfood should prioritize the study on molecular effectors of LAB proteolysis. This “reverse food engineering” assists the screening of new bioactive peptide-producer cell factories and broadens the overall portfolio of functional food offered to final customers. View this paper.
- Issues are regarded as officially published after their release is announced to the table of contents alert mailing list.
- You may sign up for e-mail alerts to receive table of contents of newly released issues.
- PDF is the official format for papers published in both, html and pdf forms. To view the papers in pdf format, click on the "PDF Full-text" link, and use the free Adobe Reader to open them.