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Special Issue on Fermentation and Precision Fermentation Guest editors: Alain Le Bail - alainlebailpro@gmail.com Special issue information: Fermentation has been used in food production for millennia. Microbial cultures contributes to preserve foods and agriculture resources. The role of fermentation has recently expanded to a broader range of applications. This Special Issue (SI) aims at gathering high quality publications which should be for the most technical and scientific papers and which may include review papers.Fermentation involves different disciplines such as biology, process engineering, food science etc. Four key topics can be identified; 1. Traditional Fermentation: Controlled growth of microbes and conversion of food components. Examples: Cheese, yoghurt, tempeh, kimchi, sauerkraut, etc 2. Edible Biomass Production: Alternative Food Sources and Functional Ingredients 3. Precision Fermentation: Programming of microbes to produce molecules or ingredients used in food -
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