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Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the analysis of organic substances, biochemical oxygen demand, bacterial biomass, nitrogen and phosphorus pollution, and the impact of phosphates on aquatic environments.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
