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British Food Journal, 1993
Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products.
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Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products.
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1997
The lactic acid bacteria (LAB) isolated from wine are located in two families and three genera (with several species and strains). The Lactobacillaceae, represented by the genus Lactobacillus, includes rod-shaped Gram-positive species and their respective strains (see Fig.
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The lactic acid bacteria (LAB) isolated from wine are located in two families and three genera (with several species and strains). The Lactobacillaceae, represented by the genus Lactobacillus, includes rod-shaped Gram-positive species and their respective strains (see Fig.
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Lactic Acid Bacteria | Lactic Acid Bacteria in Flavor Development
2011T. Coolbear, B. Weimer, M.G. Wilkinson
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Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Frontiers in Bioengineering and Biotechnology, 2021Jingli Xie, Weitao Geng, Shao Zhen
exaly
Beneficial effects of lactic acid bacteria on human beings
Critical Reviews in Microbiology, 2011Ikram Ullah Khan +2 more
exaly
Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria
LWT - Food Science and Technology, 2016ESMERAY Küley +2 more
exaly