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Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology.

作者信息

Adebo Oluwafemi Ayodeji, Gieng John, Feng Xi

机构信息

Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.

Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA, United States.

出版信息

Front Nutr. 2025 Feb 25;12:1571781. doi: 10.3389/fnut.2025.1571781. eCollection 2025.

DOI:10.3389/fnut.2025.1571781
PMID:40070481
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11895000/
Abstract
摘要

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本文引用的文献

1
Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements.发酵食品与食品微生物：抗氧化益处与生物技术进展
Antioxidants (Basel). 2024 Sep 16;13(9):1120. doi: 10.3390/antiox13091120.
2
An overview of fermentation in the food industry - looking back from a new perspective.食品工业中的发酵概述——从新视角回顾
Bioresour Bioprocess. 2023 Nov 28;10(1):85. doi: 10.1186/s40643-023-00702-y.
3
Precision fermentation for improving the quality, flavor, safety, and sustainability of foods.精准发酵提高食品的质量、风味、安全性和可持续性。
Curr Opin Biotechnol. 2024 Apr;86:103084. doi: 10.1016/j.copbio.2024.103084. Epub 2024 Feb 23.