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

[31] 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
[32] 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
[33] METHODS TO ASSESS LACTIC ACID BACTERIA DIVERSITY AND COMPATIBILITY IN FOOD
Geria, M.
Caridi, A.
ACTA ALIMENTARIA, 2014, 43 (01) : 96 - 104
[34] Construction of food-grade mutants of lactic acid bacteria
Maguin, E
Prevost, H
Gruss, A
LAIT, 1996, 76 (1-2): : 139 - 146
[35] Functional genomics of lactic acid bacteria: from food to health
François P Douillard
Willem M de Vos
Microbial Cell Factories, 13
[36] Acquired antibiotic resistance in lactic acid bacteria from food
Teuber, M
Meile, L
Schwarz, F
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 1999, 76 (1-4): : 115 - 137
[37] Correction to: Glycerol metabolism and its regulation in lactic acid bacteria
Yuki Doi
Applied Microbiology and Biotechnology, 2019, 103 : 5459 - 5459
[38] Progress in Understanding the Antioxidant Regulation System of Lactic Acid Bacteria
Yang, Mingyang
Tian, Jianjun
Jing, Zhibo
Zhao, Lihua
Zhang, Kaiping
Jin, Ye
Shipin Kexue/Food Science, 2018, 39 (15): : 290 - 295
[39] Organic acid produced by lactic acid bacteria from bekasam as food biopreservatives
Desniar
Rusmana, I
Suwanto, A.
Mubarik, N. R.
WORLD SEAFOOD CONGRESS 2019 - SEAFOOD SUPPLY CHAINS OF THE FUTURE: INNOVATION, RESPONSIBILITY, SUSTAINABILITY, 2020, 414
[40] Antimicrobial potential of lactic acid bacteria against food spoilage and foodborne pathogenic bacteria
Sharma, Anupam
Vikrant
Priyanka
Azmi, Wamik
ANNALS OF PHYTOMEDICINE-AN INTERNATIONAL JOURNAL, 2023, 12 (02): : 120 - 130

← 1 2 3 4 5 →