Appropriate starter culture technologies for small-scale fermentation in developing countries

International Journal of Food Microbiology

Volumn 75, Issue 3, 2002, Pages 197-212

  Holzapfel, W H ^a  

^a IBM   (Germany)

Author keywords

Food preservation; Food safety; Functional properties; Lactic acid bacteria (LAB); Selection criteria; Traditional fermentation

Indexed keywords

BACTERIOCIN; CARBOXYLYASE; LACTIC ACID;

CONFERENCE PAPER; DEVELOPING COUNTRY; FERMENTATION; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; FOOD CONTROL; FOOD QUALITY; FOOD SAFETY; INDUSTRIALIZATION; INOCULATION; LACTIC ACID BACTERIUM; NONHUMAN; STARTER CULTURE;

BACTERIA; CONSUMER PRODUCT SAFETY; DEVELOPING COUNTRIES; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; HUMANS; HYGIENE; QUALITY CONTROL;

EID: 0037172344     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00707-3     Document Type: Conference Paper

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