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Microorganisms present in artisanal fermented food from South America.
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Date
08/09/2022
Date Submitted
Keywords
South American food
artisanal food
fermented food and beverages
fungus
lactic acid bacteria
microbial diversity
artisanal food
fermented food and beverages
fungus
lactic acid bacteria
microbial diversity
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Principal Investigators
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fmicb-13-941866.pdf
Adobe PDF, 1.11 MB
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Abstract
Language
en
Citation
ISSN
1664-302X
eISSN
ISBN
DOI
10.3389/fmicb.2022.941866
PMID
36160237
PMCID
PMC9499260