5 research outputs found
Assessment of quality and safety of traditional smoked spotted tilapia fish ( Tilapia mariae
Diversity of plant-based food products involving alkaline fermentation
One of the hallmarks of alkaline fermentation is the rich diversity of products. e broad range of alkaline-fermented foods (AFFs) attributes to the variety of substrates used and the metabolic activities of the microorganisms involved in various fermentation processes. e knowledge of microbial diversity in AFFs will help in establishing their genetic resources and preparing knowledge databases.</p