Editorial: Fermented Foods-Characterization of the Autochthonous Microbiota

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dc.contributor.authorSaavedra, Maria José
dc.contributor.authorLaranjo, Marta
dc.contributor.authorGrujovic, Mirjana
dc.contributor.authorAlves-Barroco, Cíntia
dc.contributor.authorSemedo-Lemsaddek, Teresa
dc.date.accessioned2025-10-29T00:30:49Z
dc.date.available2025-10-29T00:30:49Z
dc.date.issued2024
dc.description.abstractEditorial que introduz o Research Topic “Fermented Foods: Characterization of the Autochthonous Microbiota”, reunindo estudos sobre microbiotas autóctones em alimentos fermentados artesanais e o papel das tecnologias ómicas na compreensão da sua diversidade e função. Destaca avanços na análise de comunidades microbianas e o contributo das fermentações tradicionais para a segurança, qualidade e identidade dos alimentos.por
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dc.identifier.citationSaavedra, M.J., Laranjo, M., Grujović, M.Ž., Alves-Barroco, C. & Semedo-Lemsaddek, T. (2024). Editorial: Fermented foods – characterization of the autochthonous microbiota. Frontiers in Industrial Microbiology, 2, 1504209. https://doi.org/10.3389/finmi.2024.1504209por
dc.identifier.doihttps://doi.org/10.3389/finmi.2024.1504209por
dc.identifier.urihttp://hdl.handle.net/10174/39533
dc.language.isoengpor
dc.peerreviewedyespor
dc.rightsopenAccesspor
dc.subjectautochthonous microbiotapor
dc.subjectartisanal fermented foodspor
dc.subjectfermentation dynamicspor
dc.subjectOMIC technologiespor
dc.subjectfermentationpor
dc.subjectprobioticspor
dc.subjectmicrobial ecologypor
dc.subjecttraditional foodspor
dc.titleEditorial: Fermented Foods-Characterization of the Autochthonous Microbiotapor
dc.typearticlepor

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