Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis-Reference-Cited by-同舟云学术

Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis

Published:2022-07-18 Issue: Volume: Page:1-29
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:

Soto Lorena P.¹²,Sirini Noelí E.¹,Frizzo Laureano S.¹²,Zbrun María V.²³,Zimmermann Jorge A.¹,Ruiz María J.¹,Rosmini Marcelo R.²,Sequeira Gabriel J.²,Miotti Camila³,Signorini Marcelo L.²³

Affiliation:

1. Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina

2. Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina

3. Dairy Chain Research Institute, EEA Rafaela, Rafaela, Province of Santa Fe, Argentina

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2099807

Reference321 articles.

1. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

2. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage

3. Production and evaluation of probioticated mango juice using Pediococcus pentosaceus and Pediococcus acidilactici during storage at different temperature