Food fermentations: Microorganisms with technological beneficial use

International Journal of Food Microbiology

Volumn 154, Issue 3, 2012, Pages 87-97

  Bourdichon, François ^a,s   Casaregola, Serge ^b   Farrokh, Choreh ^c   Frisvad, Jens C ^d   Gerds, Monica L ^e   Hammes, Walter P ^f   Harnett, James ^g   Huys, Geert ^h   Laulund, Svend ^i,t   Ouwehand, Arthur ^j   Powell, Ian B ^k   Prajapati, Jashbhai B ^l   Seto, Yasuyuki ^m   Ter Schure, Eelko ⁿ   Van Boven, Aart ^o   Vankerckhoven, Vanessa ^p   Zgoda, Annabelle ^q   Tuijtelaars, Sandra ^r   Hansen, Egon Bech ^d  

^a DANONE RESEARCH   (France)

^b UMR1319 MICALIS   (France)

^c CNIEL   (France)

^d TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^e CARGILL INC   (United States)

^f UNIVERSITY OF HOHENHEIM   (Germany)

^g FONTERRA RESEARCH CENTRE   (New Zealand)

^h GHENT UNIVERSITY   (Belgium)

ⁱ EFFCA European Food and Feed Cultures Association   (Belgium)

^j Danisco Finland Oy   (Finland)

^k Dairy Innovation Australia   (Australia)

^l ANAND AGRICULTURAL UNIVERSITY   (India)

^m SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

ⁿ FRIESLANDCAMPINA   (Netherlands)

^o CSK FOOD ENRICHMENT   (Netherlands)

^p UNIVERSITY OF ANTWERP   (Belgium)

^q Groupe Lactalis   (France)

^r International Dairy Federation   (Belgium)

^s NESTLÉ RESEARCH CENTER   (Switzerland)

^t CHR HANSEN A S   (Denmark)

more..

Author keywords

Fermentation; Food microbiology; Fungi; History of use; Lactic acid bacteria; Starter cultures

Indexed keywords

FOOD ADDITIVE; MYCOTOXIN; VINEGAR; VIRULENCE FACTOR;

ACTINOBACTERIA; ANTIBIOTIC RESISTANCE; BACILLACEAE; BACTEREMIA; BACTERIUM CULTURE; BEVERAGE; CANDIDA; CEREAL; CORYNEBACTERIUM; DAIRY PRODUCT; ENTEROCOCCACEAE; ENTEROCOCCUS; FERMENTATION; FIRMICUTES; FISH; FOOD PROCESSING; FOOD SAFETY; FUNGUS CULTURE; GENE LOCUS; GOVERNMENT REGULATION; LACTOBACILLUS; LEGUME; MEAT; MICROBIAL IDENTIFICATION; NOMENCLATURE; NONHUMAN; PEDIOCOCCUS; PHYLOGENY; PROTEOBACTERIA; REVIEW; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; STAPHYLOCOCCUS; STREPTOCOCCACEAE; TAXONOMY; VEGETABLE; WEISSELLA; YEAST;

BACTERIA (MICROORGANISMS); FUNGI;

EID: 84857044523     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.12.030     Document Type: Review

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