Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics-Reference-Cited by-同舟云学术

Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

Published:2022-01-13 Issue:2 Volume:21 Page:1537-1567
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Grujović Mirjana Ž.¹²^ORCID,Mladenović Katarina G.¹²^ORCID,Semedo‐Lemsaddek Teresa³^ORCID,Laranjo Marta⁴^ORCID,Stefanović Olgica D.²^ORCID,Kocić‐Tanackov Sunčica D.⁵^ORCID

Affiliation:

1. Department of Science Institute for Information Technologies, University of Kragujevac Kragujevac Republic of Serbia

2. Department of Biology and Ecology Faculty of Science, University of Kragujevac Kragujevac Republic of Serbia

3. CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária Universidade de Lisboa, Avenida da Universidade Técnica Lisboa Portugal

4. MED—Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada Universidade de Évora Évora Portugal

5. Department of Food Preservation Engineering Faculty of Technology University of Novi Sad Novi Sad Republic of Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12897

Reference228 articles.

1. Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria