Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods-Reference-Cited by-同舟云学术

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Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Published:2022-01-11 Issue: Volume: Page:1-15
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wang Yingyu¹^ORCID,Zhang Chenhao¹,Liu Fengsong²,Jin Zhengyu³,Xia Xiaole¹

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, WuXi, China

2. Infinitus (China) Co. LTD, Guangzhou, China

3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, WuXi, China

Funder

National Key Research and Development Plan

National Natural Science Foundation of China

the Natural Science Foundation of Jiangsu Province, China

the China Postdoctoral Science Foundation

National First-class Discipline Program of Light Industry Technology and Engineering

Program of Introducing Talents of Discipline to Universities

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2025035

Reference120 articles.

1. A Guide for the Food Industry to Meet the Future Skills Requirements Emerging with Industry 4.0

2. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

3. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions

4. Microbial bioinformatics for food safety and production

5. Flavour formation by amino acid catabolism

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