Diversity of Microorganisms and Their Metabolites in Food-Reference-Cited by-同舟云学术

Diversity of Microorganisms and Their Metabolites in Food

Published:2024-01-19 Issue:1 Volume:12 Page:205
ISSN:2076-2607
Container-title:Microorganisms
language:en
Short-container-title:Microorganisms

Author:

Rocha João Miguel¹²³^ORCID,Kovacevik Biljana⁴,Veličkovska Sanja Kostadinović⁴^ORCID,Tamame Mercedes⁵^ORCID,Teixeira José António⁶^ORCID

Affiliation:

1. Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

2. LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

3. AliCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto (FEUP), Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

4. Faculty of Agriculture, University “Goce Delčev”, Krste Misirkov bb, 2000 Štip, North Macedonia

5. Institute of Functional Biology and Genomics (IBFG), CSIC-University of Salamanca, 37007 Salamanca, Spain

6. Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal

Abstract

Throughout history as well as the present, food microorganisms have been proven to play a significant role in human life [...]

Publisher

MDPI AG

Subject

Virology,Microbiology (medical),Microbiology

Link

https://www.mdpi.com/2076-2607/12/1/205/pdf

Reference14 articles.

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3. Lactic acid bacteria antimicrobial compounds: Characteristics and applications;Reis;Food Eng. Rev.,2012

4. Preservation and fermentation: Past, present and future;Morgan;Int. J. Food Microbiol.,2002

5. Stevens, M., Vollenweider, S., Lacroix, C., and Zurich ET, H. (2011). Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, Woodhead Publishing.