Smart fermentation technologies: microbial process control in traditional fermented foods

Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart ferment...

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Bibliographic Details

Main Authors:	Yee, Chong Shin, Zahia-Azizan, Nur Asyiqin, Abd Rahim, Muhamad Hafiz, Mohd Zaini, Nurul Aqilah, Raja-Razali, Raja Balqis, Ushidee-Radzi, Muhammad Ameer, Ilham, Zul, Wan-Mohtar, Wan Abd Al Qadr Imad
Format:	Article
Language:	en
Published:	Multidisciplinary Digital Publishing Institute (MDPI) 2025
Subjects:	Food Science Biochemistry, Genetics and Molecular Biology (miscellaneous)
Online Access:	http://psasir.upm.edu.my/id/eprint/123622/1/123622.pdf http://psasir.upm.edu.my/id/eprint/123622/ https://www.mdpi.com/2311-5637/11/6/323
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