Microbial Ecology of Fremented Foods: Case Studies from Industrialized and Household Productions

Keyphrases

• Household Production 100%
• Microbial Ecology 100%
• Fermented Foods 100%
• Fermented Beverages 60%
• Microorganisms 60%
• Fermentation 60%
• Quorum Sensing 50%
• Microbial Succession 40%
• Danbo 30%
• Cheese 30%
• Cereals 30%
• Processing Conditions 20%
• Sub-Saharan Africa 20%
• Production Site 20%
• Acidification 20%
• Ecological Processes 20%
• Dough 20%
• Yeast Species 20%
• Microbial Diversity 20%
• Stress Factors 20%
• Culture-dependent 10%
• West Africa 10%
• Species Level 10%
• Quality Safety 10%
• Milk 10%
• Cultural Differences 10%
• Sourdough 10%
• Bacteriocin Production 10%
• Cheese Surface 10%
• Quality Aspects 10%
• Low Abundance 10%
• Food Handling 10%
• Probiotic Properties 10%
• Community Interactions 10%
• Dairy Products 10%
• Processing Stages 10%
• Abundant Bacteria 10%
• Minor Components 10%
• Enzymatic Activity 10%
• Brine 10%
• Morphological Transition 10%
• Link Pattern 10%
• Acetic Acid 10%
• Yeast Strains 10%
• Fermented Products 10%
• Wine 10%
• Benin 10%
• Colony Growth 10%
• Interaction Mechanism 10%
• Production Skills 10%
• Boiling Water 10%
• Spontaneous Fermentation 10%
• Starter Culture 10%
• Eukaryotes 10%
• Marketed Products 10%
• Cereal Grains 10%
• Promoting Growth 10%
• Aroma Compounds 10%
• Strain Diversity 10%
• Fermented Vegetables 10%
• Increased Safety 10%
• Developing Countries 10%
• Pyrosequencing 10%
• Foodborne Microorganisms 10%
• Strong Connections 10%
• Processing Sites 10%
• Cyanogenic Compounds 10%
• Species Biodiversity 10%
• Fermented Milk 10%
• Aflatoxins Degradation 10%
• Beneficial Microorganisms 10%
• Major Components 10%
• Scale-up Production 10%
• Lactic Acid 10%
• Strain Clusters 10%
• Comprehensive Approach 10%
• Strain Level 10%
• Maize 10%
• Predominant Species 10%
• Complex Communities 10%
• Raw Material Processing 10%
• Single Production 10%
• Developed Countries 10%
• Prokaryotes 10%
• Processing Methods 10%
• Comprehensive Identification 10%
• Food Culture 10%
• Low pH 10%
• Pathogenic Microorganisms 10%
• Microbial Community 10%
• Ethanol 10%
• Acid Stress Tolerance 10%
• Sorghum 10%
• Adhesion 10%
• Burkina Faso 10%
• Identification Method 10%
• Denmark 10%
• Food Fermentation 10%

Food Science

• Fermented Food 100%
• Microbial Succession 30%
• Acidification 15%
• Sorghum 7%
• Spontaneous Fermentation 7%
• Aroma Compound 7%
• Sourdough 7%
• Bacteriocin Production 7%
• Dough Fermentation 7%
• Yeast Strains 7%
• Food Fermentation 7%
• Boiling 7%
• Foodways 7%
• Lactic Acid 7%
• Fermented Milk 7%
• Probiotic Properties 7%
• Starter Culture 7%
• Fermented Products 7%
• Pyrosequencing 7%
• Quality Aspect 7%
• Brining 7%
• Dairy Product 7%
• Culture-dependent 7%
• Aflatoxin 7%