A novel area of predictive modelling: Describing the functionality of beneficial microorganisms in foods

International Journal of Food Microbiology

Volumn 73, Issue 2-3, 2002, Pages 251-259

  Leroy, Frédéric ^a   Degeest, Bart ^a   De Vuyst, Luc ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Bacteriocin; Exopolysaccharides; Lactic acid bacteria; Lactobacillus sakei; Novel starter cultures; Predictive modelling; Sakacin; Streptococcus thermophilus

Indexed keywords

BACTERIOCIN; POLYSACCHARIDE; SAKACIN K; SODIUM CHLORIDE; SUGAR; UNCLASSIFIED DRUG; YOGHURT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIAL STRAIN; BACTERIUM CULTURE; BENEFICIAL MICROORGANISM; BIOLOGICAL MODEL; CONTROLLED STUDY; FERMENTATION; FOOD BORNE PATHOGEN; FOOD CONTROL; LACTIC ACID BACTERIUM; LACTOBACILLUS SAKEI; MATHEMATICAL MODEL; MEAT; MICROENVIRONMENT; MICROORGANISM; MILK; NONHUMAN; PREDICTION; SHELF LIFE; SIMULATION; STREPTOCOCCUS THERMOPHILUS;

BACTERIOCINS; BIOMASS; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; LACTOBACILLUS; MODELS, BIOLOGICAL; STREPTOCOCCUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SAKEI; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0037061083     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00657-2     Document Type: Article

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