Incorporation of Propionibacteria in Fermented Milks as a Probiotic-Reference-Cited by-同舟云学术

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Incorporation of Propionibacteria in Fermented Milks as a Probiotic

Published:2015-02-12 Issue:8 Volume:56 Page:1290-1312
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:

Moslemi M.,Mazaheri Nezhad Fard R.,Hosseini S. M.,Homayouni-Rad A.,Mortazavian Amir M.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.766584

Reference138 articles.

1. Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States

2. Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese

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4. Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins;Food Bioscience;2023-10

5. Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota;Fermentation;2023-01-26

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