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- W4285187251 abstract "The exploration of microorganisms in various food and beverage industries has been established since time immemorial. They have been used extensively in the food industry to carry out fermentation reactions for the manufacture of bread and different alcoholic drinks using different carbohydrates, for processing different cheese varieties and chocolates, and for converting raw foods into pickles and can also be used as a food source themselves. This chapter briefly highlights the characteristics of various microbial communities namely psychobiotic bacteria, cyanobacteria, algae, and modified yeast. The beneficial effects and applications of these microbial groups in different food industries have been discussed in detail in this chapter." @default.
- W4285187251 created "2022-07-14" @default.
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- W4285187251 date "2022-01-01" @default.
- W4285187251 modified "2023-09-23" @default.
- W4285187251 title "Beneficial Effects of Psychobiotic Bacteria, Cyanobacteria, Algae, and Modified Yeast in Various Food Industries" @default.
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- W4285187251 doi "https://doi.org/10.1007/978-981-16-8125-7_8" @default.
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