Fermented functional foods based on probiotics and their biogenic metabolites

Current Opinion in Biotechnology

Volumn 16, Issue 2, 2005, Pages 198-203

  Stanton, Catherine ^a,b   Ross, R Paul ^a,b   Fitzgerald, Gerald F ^a,c   Van Sinderen, Douwe ^a,c  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BIOTECHNOLOGY; FATTY ACIDS; FERMENTATION; METABOLITES; MICROORGANISMS; NUTRITION; VITAMINS;

BIOACTIVE PEPTIDES; BIOGENIC EFFECTS; INGESTION; PROBIOTICS;

FOOD PRODUCTS;

CARBOXYLIC ACID; FATTY ACID; PEPTIDE; PROBIOTIC AGENT; VITAMIN;

ANALGESIC ACTIVITY; ANTIMICROBIAL ACTIVITY; BACTERIUM; CELL SURVIVAL; CHEMICAL COMPOSITION; FERMENTATION; FOOD; FOOD BIOTECHNOLOGY; FREEZE DRYING; GASTROINTESTINAL DISEASE; HEALTH PROMOTION; IMMUNE RESPONSE; IMMUNOSTIMULATION; MICROBIAL GENETICS; MICROENCAPSULATION; MICROORGANISM; NONHUMAN; OXIDATION; PRIORITY JOURNAL; REVIEW; SURVIVAL; SURVIVAL RATE; YEAST;

EID: 17044370477     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2005.02.008     Document Type: Review

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