Isolation and Characterization of Acetic Acid Bacteria from Pineapple, Sugarcane, Apple, Grape, Pomegranate, and Papaya Fruit

Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire

Assessment and Mitigation of Bacterial and Fungal Contamination in Refrigerator Waterlines

Variation of Physicochemical, Nutrient, Polyphenols and Tannin Proprieties of Cashew Apple (Anacardium occidentale L.) Pulp During Fermentation

Determination of Bioactive Compounds, Antioxidant, and Sensory Properties of Beverages from Mulberry, Yacon, and Lemon Fruits Produced by Natural Fermentation