articleTop 1% cited
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Trends in Food Science & Technology · 2003 · Vol. 15(2) · pp. 67–78
Frédéric Leroy(Vrije Universiteit Brussel)Luc De Vuyst✉(Vrije Universiteit Brussel)
Probiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive PeptidesStarterLactic acidBacteriaFermentationFood scienceRaw materialOrganolepticSugarAntimicrobialProbiotic
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References
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International Journal of Food Microbiology · 1999 · 1,034 citations
Use of starter cultures in fermentation on a household scale
Food Control · 1997 · 268 citations
Bacteriocins: safe, natural antimicrobials for food preservation
International Journal of Food Microbiology · 2001 · 1,810 citations
Appropriate starter culture technologies for small-scale fermentation in developing countries
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