Emerging frontiers in microbial-mediated utilization of crop residues for economically valuable biomaterials by Debasis Mitra, Periyasamy Panneerselvam, Pradeep K.Das Mohapatra, Marika Pellegrini, G. Selvakumar

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The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications by Gabriele Maiorano, Francesca Anna Ramires, Miriana Durante, Ilaria Elena Palamà, Federica Blando, Gianluca De Rinaldis, Ezio Perbellini, Valeria Patruno, Carlo Gadaleta Caldarola, Santa Vitucci, Giovanni Mita, Gianluca Bleve

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Towards the development of a common starter culture for fufu and usi (edible starch): Screening for potential starters by Kubrat A. Oyinlola, Anthony A. Onilude, Oluwaseun E. Garuba

Subjects: “…Microbial starter…”
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Food microbial biodiversity and microbes of protected origin by Giuseppe eSpano, Vittorio eCapozzi

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Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread by Silvia Cera, Fabio Tuccillo, Antti Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, Michela Verni, Carlo Giuseppe Rizzello, Kati Katina, Rossana Coda

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PERAN MIKROBA STARTER DALAM DEKOMPOSISI KOTORAN TERNAK DAN PERBAIKAN KUALITAS PUPUK KANDANG (The Role of Microbial Starter in Animal Dung Decomposition and Manure Quality Improveme... by Cahyono Agus, Eny Faridah, Dewi Wulandari, Benito Heru Purwanto

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The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Saf... by Esmeray Kuley, Gulsun Özyurt, Ilyas Özogul, Mustafa Boga, Ismail Akyol, João M. Rocha, Fatih Özogul

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