Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesJyoti Prakash Tamang(Sikkim University), Wilhelm H. Holzapfel(Handong Global University)Frontiers in MicrobiologyMarch 24, 201610.3389/fmicb.2016.00377Cited by 758SaveCiteExport RISWatch citationsRelated PapersAmelioration of obesity-related biomarkers by Lactobacillus sakei CJLS03 in a high-fat diet-induced obese murine model|Scientific Reports|2019|59Development of enterococci and production of tyramine during the manufacture and ripening of Cheddar cheese|T-Stór (Teagasc)|2004|17