Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits
Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with...
| Autors principals: | , , , |
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| Format: | Article |
| Idioma: | English |
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MDPI AG
2025-02-01
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| Col·lecció: | Foods |
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| Accés en línia: | https://www.mdpi.com/2304-8158/14/4/698 |