Event submissions
Published
This submission belongs to the session 4. Fermentation and health (nutraceutical impact) of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Manuel Malfeito-FerreiraCitation
Mariagiovanna Fragasso, Ghofrane Omri, Giuseppe Spano, Vittorio Capozzi, Microbial-associated Foods and the Mediterranean Diet: Implications for the Design of Microbial-depleted and Microbial-enriched Diets, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Microbial-associated Foods and the Mediterranean Diet: Implications for the Design of Microbial-depleted and Microbial-enriched Diets
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Ghofrane Omri 1
Vittorio Capozzi 2
Giuseppe Spano 1
Mariagiovanna Fragasso 1
1. Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, Foggia, 71122, Italy
2. Institute of Sciences of Food Production, National Research Council (CNR) of Italy, via Protano (c/o CS-DAT), Foggia, 71121, Italy
Abstract
Keywords
dietary microbes
fermented foods
fermented beverages
fruits
vegetables
lactic acid bacteria
Oral Presentation
Fragasso 2_IOCF2025.pdf