Food Science and Applied Biotechnology
P. Zapryanova, Silviya Tagareva, V. Shopska et al.
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Review
Open access
Oct 2026
Biodiversity from Traditional Bulgarian and French Foods: Microbial and Plant Resources for Innovative Fermentation Processes
Traditional fermented foods and culinary plants constitute complementary microbial and chemical biodiversity resources for food-process innovation. This narrative review critically synthesizes evidence from Bulgarian and French food systems as complementary case studies. It evaluates lactic acid bacteria (LAB) and yeas...
Mari-Kristin Nemska, P. Zapryanova, M. Pavlova et al.
· Processes · 0 citations