The lactic acid bacteria, the food chain, and their regulation

被引：78

作者：

Wessels, S

Axelsson, L

Hansen, EB

De Vuyst, L

Laulund, S

Lähteenmäki, L

Lindgren, S

Mollet, B

Salminen, S

von Wright, A

机构：

[1] Danish Toxicol Ctr, DK-2970 Horsholm, Denmark

[2] MATFORSK, Norwegian Food Res Inst, NO-1430 As, Norway

[3] Danisco AS, DK-1001 Copenhagen K, Denmark

[4] Free Univ Brussels, Res Grp Ind Microbiol, Fermentat Technol & Downstream Proc, B-1050 Brussels, Belgium

[5] Chr Hansen AS, DK-2970 Horsholm, Denmark

[6] VTT Biotechnol, FIN-02044 Espoo, Finland

[7] Natl Food Adm Toxicol Lab, SE-75126 Uppsala, Sweden

[8] Nestle Res Ctr, CH-1000 Lausanne, Switzerland

[9] Univ Turku, Degree Program Hlth Biosci & Funct Foods Forum, FIN-20014 Turku, Finland

[10] Univ Kuopio, Dept Biochem & Biotechnol, FIN-70211 Kuopio, Finland

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 10期

关键词：

D O I：

10.1016/j.tifs.2004.03.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This viewpoint deals with regulatory aspects of microbial cultures added to foods, and primarily the lactic acid bacteria (LAB). The authors propose a number of key principles for future regulation of these cultures by the European Union. These principles are supported by brief reviews of LAB taxonomy, safety, and consumer perception. Then, a review is given of advantages and drawbacks of current US and EU legislation and leads to a proposal for an EU system of generic approval of cultures. The system would be based on inventories of micro-organisms with well-established histories of safe use. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：498 / 505

页数：8

共 50 条

[21] Biotechnological and in situ food production of polyols by lactic acid bacteria
Maria Eugenia Ortiz
Juliana Bleckwedel
Raúl R. Raya
Fernanda Mozzi
Applied Microbiology and Biotechnology, 2013, 97 : 4713 - 4726
[22] Functional genomics of lactic acid bacteria: from food to health
Douillard, Franois P.
de Vos, Willem M.
MICROBIAL CELL FACTORIES, 2014, 13
[23] Lactic Acid Bacteria: A Potential Tool in Biological Preservation of Food
Maurya, Shashank
Priya, Tanwi
Tripathi, Adarsh
Jayanthi, S.
Vimala, R.
RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES, 2015, 6 (03): : 550 - 555
[24] The Influence of Bacteria of Lactic Acid Fermentation on Chemical Composition of Food
Rakicka, M.
Marko, A.
Sturdik, E.
Danihelova, M.
Mosovska, S.
Jurikova, L.
CHEMICKE LISTY, 2015, 109 (05): : 371 - 376
[25] Acquired antibiotic resistance in lactic acid bacteria from food
Michael Teuber
Leo Meile
Franziska Schwarz
Antonie van Leeuwenhoek, 1999, 76 : 115 - 137
[26] Food Matrix Design for Effective Lactic Acid Bacteria Delivery
Gomand, F.
Borges, F.
Burgain, J.
Guerin, J.
Revol-Junelles, A. -M.
Gaiani, C.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10, 2019, 10 : 285 - 310
[27] METHODS TO ASSESS LACTIC ACID BACTERIA DIVERSITY AND COMPATIBILITY IN FOOD
Geria, M.
Caridi, A.
ACTA ALIMENTARIA, 2014, 43 (01) : 96 - 104
[28] INDUSTRIAL PERSPECTIVES OF LACTIC ACID BACTERIA FOR BIOPRESERVATION AND FOOD SAFETY
Akbar, A.
Ali, I.
Anal, A. K.
JOURNAL OF ANIMAL AND PLANT SCIENCES, 2016, 26 (04): : 938 - 948
[29] Construction of food-grade mutants of lactic acid bacteria
Maguin, E
Prevost, H
Gruss, A
LAIT, 1996, 76 (1-2): : 139 - 146
[30] Lactic Acid Bacteria: Food Safety and Human Health Applications
Ayivi, Raphael D.
Gyawali, Rabin
Krastanov, Albert
Aljaloud, Sulaiman O.
Worku, Mulumebet
Tahergorabi, Reza
da Silva, Roberta Claro
Ibrahim, Salam A.
DAIRY, 2020, 1 (03) : 202 - 232

← 1 2 3 4 5 →