Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations-Reference-Cited by-同舟云学术

Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations

Published:2013-06-17 Issue:13 Volume:93 Page:3352-3361
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Wouters Dorrit¹,Grosu-Tudor Silvia²,Zamfir Medana²,De Vuyst Luc¹

Affiliation:

1. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences; Vrije Universiteit Brussel; Pleinlaan 2 B-1050 Brussels Belgium

2. Institute of Biology Bucharest (IBB); Romanian Academy; Splaiul Independentei 296 060031 Bucharest Romania

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6184/fullpdf

Reference59 articles.

1. Microbiology and Technology of Fermented Foods

2. Fermentation of Jerusalem artichoke with or without lactic acid bacteria starter cultures;Yokoi;Food Sci Technol Res,2006

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