Functional fermented foods and starters cultures

被引：0
|
作者：
Mozzi, Fernanda
Raya, Raul R.
机构：
来源：
JOURNAL OF APPLIED MICROBIOLOGY | 2023年 / 133卷 / 01期
关键词：
D O I：
10.1111/jam.15654
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：2 / 2
页数：1
相关论文
共 50 条
  • [1] Safety Assessment Systems for Microbial Starters Derived from Fermented Foods
    Heo, Sojeong
    Kim, Tao
    Na, Hong-Eun
    Lee, Gawon
    Park, Jung-Hyun
    Park, Hee-Jung
    Jeong, Do-Won
    JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2022, 32 (10) : 1219 - 1225
  • [2] Functional Properties of Microorganisms in Fermented Foods
    Tamang, Jyoti P.
    Shin, Dong-Hwa
    Jung, Su-Jin
    Chae, Soo-Wan
    FRONTIERS IN MICROBIOLOGY, 2016, 7
  • [3] Commercial bacterial starter cultures for fermented foods of the future
    Hansen, EB
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2002, 78 (1-2) : 119 - 131
  • [4] FUNGAL STARTER CULTURES FOR FERMENTED FOODS - MOLECULAR ASPECTS
    GEISEN, R
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1993, 4 (08) : 251 - 256
  • [5] Fermented nondairy functional foods based on probiotics
    Sanlibaba, Pinar
    ITALIAN JOURNAL OF FOOD SCIENCE, 2023, 35 (01) : 91 - 105
  • [6] Ergothioneine: new functional factor in fermented foods
    Xiong, Kexin
    Xue, Siyu
    Guo, Hui
    Dai, Yiwei
    Ji, Chaofan
    Dong, Liang
    Zhang, Sufang
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2024, 64 (21) : 7505 - 7516
  • [7] African cereal-based fermented foods: Microbiota, functional microorganisms, starter cultures and nutritional properties
    Bouakkaz, Sara
    Zerizer, Habiba
    Rachedi, Kounouz
    Accettulli, Alessandra
    Racioppo, Angela
    Bevilacqua, Antonio
    FOOD BIOSCIENCE, 2024, 62
  • [8] Biochemical characteristics of fermented milk produced by mixed-cultures of lactic starters and bifidobacteria
    Baron, M
    Roy, D
    Vuillemard, JC
    LAIT, 2000, 80 (05): : 465 - 478
  • [9] Fermented goats' milk produced with selected multiple starters as a potentially functional food
    Minervini, Fabio
    Bilancia, Maria Teresa
    Siragusa, Sonya
    Gobbetti, Marco
    Caponio, Francesco
    FOOD MICROBIOLOGY, 2009, 26 (06) : 559 - 564
  • [10] Isolation of the antioxidant pyranonigrin-A from rice mold starters used in the manufacturing process of fermented foods
    Miyake, Yoshiaki
    Ito, Chihiro
    Itoigawa, Masataka
    Osawa, Toshihiko
    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2007, 71 (10) : 2515 - 2521
12345