Impact of microbial transformation of food on health — from fermented foods to fermentation in the gastro-intestinal tract

Fermentation of food components by microbes occurs both during certain food production processes and in the gastro-intestinal tract. In these processes specific compounds are produced that originate from either biotransformation reactions or biosynthesis, and that can affect the health of the consum...

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Veröffentlicht in:	Current opinion in biotechnology 2011-04, Vol.22 (2), p.211-219
Hauptverfasser:	van Hylckama Vlieg, Johan ET, Veiga, Patrick, Zhang, Chenhong, Derrien, Muriel, Zhao, Liping
Format:	Artikel
Sprache:	eng
Schlagworte:	Fermentation - genetics Fermentation - physiology Food Handling - methods Food Microbiology - methods Gastrointestinal Tract - microbiology Humans Internal Medicine Models, Biological
Online-Zugang:	Volltext
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