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Critical Reviews in Food Science and Nutrition Volume 60, 2020 - Issue 18
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Reviews

The life and times of yeasts in traditional food fermentations

Rosanna TofaloFaculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy;
,
Vincenzina FuscoInstitute of Sciences of Food Production, National Research Council of Italy, Bari, Italy;
,
Christina BöhnleinDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
,
Jan KabischDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
,
Antonio F. LogriecoInstitute of Sciences of Food Production, National Research Council of Italy, Bari, Italy;
,
Diana HabermannDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
,
Gyu-Sung ChoDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
,
Nabil BenomarÁrea de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain;
,
Hikmate AbriouelÁrea de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain;
,
Markus Schmidt-HeydtDepartment of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
,
Horst NeveDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
,
Wilhelm BockelmannDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany;
&
Charles M. A. P. FranzDepartment of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany; Correspondence[email protected]
 show all
Pages 3103-3132 | Published online: 26 Oct 2019

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