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Wendy Franco, Sergio Benavides, Pedro Valencia +2
Foods
Fermentation and Sensory Analysis
Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this...
Ayesha Lone, Walid Mottawea, Youcef Mehdi +1
Critical Reviews in Food Science and Nutrition
Probiotics and Fermented Foods
The misuse of antibiotics in the livestock industry has played an important role in the spread of resistant superbugs with severe health implications for humans. With the recent ban on the use of...