Fermented foods are microbial ecosystems in which bacteria and fungi convert raw ingredients into stable, nutritious, and health-promoting products. The composition and activity of these microorganisms determine the biochemical and nutritional profile of the final food. We analyzed 17 fermented food...
ORGANISM(S): Bos taurus (Bovine) Triticum aestivum (Wheat) Hordeum vulgare (Barley) Oryza sativa (Rice) Saccharomyces cerevisiae (Baker's yeast)
