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Cristian Díaz-Muñoz, Luc De Vuyst
Journal of Applied Microbiology
Food Chemistry and Fat Analysis
The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high-quality, reproducible chocolates with...
Atanu Naskar, Kwang-sun Kim
Pharmaceutics
Probiotics and Fermented Foods
Bacteriocins are antimicrobial peptides or proteinaceous materials produced by bacteria against pathogens. These molecules have high efficiency and specificity and are equipped with many properties...