Fermented food products in the era of globalization: tradition meets biotechnology innovations
Omics tools offer the opportunity to characterize and track traditional food and industrial fermentation. Bioinformatics, through machine learning, and other advanced statistical approaches, able to parse the fermentation process and predict the evolution and metabolic yields of food microbial ecosystems. By assembling a microbial-made consortival, the progress of biotechnology will also be able to increase […]