From traditional fermented foods to health-focused foods: new opportunities in functional microorganism

From traditional fermented foods to health-focused foods: new opportunities in functional microorganism

As an important component of human dietary culture, the history of traditional fermented foods can be traced to approximately 8 000 BC. The global market size of fermented foods reached $98.6 billion in 2023 and is projected to grow to $130 billion by 2032, with dairy and vegetable products dominati...

Full description

Saved in:
Bibliographic Details
Main Author: BAN Shidong, ZHANG Jianxing, ZONG Chunyang, WANG Xiaodan, ZHANG Zhimin, DOU Shaohua, LIANG Liang, CHEN Yiyuan, CHEN Fei
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-06-01
Series:Zhongguo niangzao
Subjects:
fermented foods|probiotics|human health
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-8.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items