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Nathalie Barakat

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2 papers indexed here

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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. · 0 citations
Review Open access Aug 2026

Microbial communities in traditional Lebanese fermented foods: functions, safety, and research gaps—a scoping review

Traditional Lebanese fermented products are valued for their distinctive sensory characteristics and potential health relevance, which are largely driven by complex microbial communities. This review aims to explore the available knowledge on the roles of microorganisms involved in the fermentation of traditional Leban...

A. Issa, Mustafa Guzel, Nathalie Barakat · 0 citations

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