Postbiotics produced by lactic acid bacteria: The next frontier in food safety-Reference-Cited by-同舟云学术

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Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Published:2020-08-24 Issue:6 Volume:19 Page:3390-3415
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Moradi Mehran¹^ORCID,Kousheh Seyedeh Alaleh¹,Almasi Hadi²^ORCID,Alizadeh Arash³,Guimarães Jonas T.⁴,Yılmaz Nurten⁵,Lotfi Anita¹

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University Urmia Iran

2. Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran

3. Division of Pharmacology and Toxicology, Department of Basic Science, Faculty of Veterinary Medicine Urmia University Urmia Iran

4. Department of Food Technology, Faculty of Veterinary Medicine Federal Fluminense University (UFF) Niterói Brazil

5. Department of Animal Science, Faculty of Agriculture Cukurova University Adana Turkey

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12613

Reference154 articles.

1. Postbiotics: An evolving term within the functional foods field

2. Antimicrobial potential of bacteriocins: in therapy, agriculture and food preservation

3. Are Postbiotics the Long Sought-After Solution for a Leaky Gut?

4. Food safety really is everyone's business

5. Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species

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