Propionic acid bacteria in the food industry: An update on essential traits and detection methods
Author:
Affiliation:
1. Competence Centre for Feed and Food Quality Safety and Innovation (FFoQSI) Tulln Austria
2. Institute of Food Science University of Natural Resources and Life Sciences Vienna (BOKU) Vienna Austria
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12804
Reference110 articles.
1. The long-term survival of Propionibacterium freudenreichii in a context of nutrient shortage
2. Dairy propionibacteria as probiotics: recent evidences
3. Production of probiotic Feta cheese using Propionibacterium freudenreichii subsp. shermanii as adjunct
4. The cyl Genes Reveal the Biosynthetic and Evolutionary Origins of the Group B Streptococcus Hemolytic Lipid, Granadaene
5. Biosynthesis of vitamin B12 by Propionibacterium freudenreichii subsp. shermanii ATCC 13673 using liquid acid protein residue of soybean as culture medium
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