World Journal of Food Science and Technology

Volume 8, Issue 2, June 2024

  • Review Article

    Review on Microbiology of Cereal-Based Spontaneously Fermented Foods and Beverages

    Daniel Asfaw Kitessa*

    Issue: Volume 8, Issue 2, June 2024
    Pages: 35-43
    Received: 25 March 2024
    Accepted: 22 April 2024
    Published: 14 June 2024
    Abstract: Spontaneously fermented cereal-based foods and beverages are fermented by diverse arrays of microorganisms which play significant roles at different stages of fermentation. The aim of this review is to summarize the scientific data on the microbiology of cereal-based spontaneously fermented foods and beverages. Yeasts are a large group of beneficia... Show More