The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

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Authors: Rodrigo Hernández-Velázquez; Lena Flörl; Anton Lavrinienko; Zuzana Sebechlebská; Liana Merk; Anna Greppi; Nicholas A. Bokulich

Journal title: Trends in Food Science & Technology

Journal publisher: Elsevier B.V.

Published year: 2024

DOI identifier: 10.3929/ETHZ-C-000681060

ISSN: 1879-3053