Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species
Fermented foods have been produced by humans since prehistoric times and are consumed worldwide today due to their enhanced nutritional value, taste and flavor, and benefits for human health. Various microorganisms are essential agents responsible for food fermentation and have been extensively stud...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
2025-07-01
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| Series: | IMA Fungus |
| Online Access: | https://imafungus.pensoft.net/article/146163/download/pdf/ |
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