Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review-Reference-Cited by-同舟云学术

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Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review

Published:2024-02 Issue: Volume:412 Page:110550
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Leal Maske Bruna,Murawski de Mello Ariane Fátima,da Silva Vale Alexander,Prado Martin José Guilherme,de Oliveira Soares Dalila Luzia,De Dea Lindner Juliano,Soccol Carlos Ricardo,de Melo Pereira Gilberto Vinícius

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference118 articles.

1. Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages;Amorim;Food Res. Int.,2018

2. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh;Angmo;LWT Food Sci. Technol.,2016

3. Investigating the antioxidant and antimicrobial activities of different vinegars;Bakir;Eur. Food Res. Technol.,2017

4. Functional properties of vinegar;Budak;J. Food Sci.,2014

5. HigBA toxin–antitoxin system of Weissella cibaria is involved in response to the bile salt stress;Cai;J. Sci. Food Agric.,2022

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