Bacterial diversity and functionalities in food fermentations

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 356-367

  Ravyts, Frédéric ^a   Vuyst, Luc De ^a   Leroy, Frédéric ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

Fermented meats; Fermented milks; Food fermentation; Sourdough; Starter cultures

Indexed keywords

BACTERIAL DIVERSITY; END-PRODUCTS; FERMENTATION PROCESS; FERMENTED DAIRY PRODUCTS; FERMENTED FOODS; FILAMENTOUS FUNGI; FOOD FERMENTATION; INDUSTRIAL PROCESSS; LACTIC ACID BACTERIA; METABOLIC ACTION; METABOLIC PROPERTIES; NUTRACEUTICALS; SOURDOUGH; STARTER CULTURES; TECHNOLOGICAL FEATURE;

DAIRY PRODUCTS; FERMENTATION; FERMENTED MILK; LACTIC ACID; METABOLISM; MICROBIOLOGY; STARTERS;

BACTERIA;

ACETALDEHYDE; ACETONE; ANTIINFECTIVE AGENT; BACTERIOCIN; CARBOXYLIC ACID; EXOPOLYSACCHARIDE; HEXANOIC ACID; LIGNAN; MALTOSE; PHENOL; YOGHURT;

BACTERIUM; BIOTECHNOLOGY; DAIRY FARMING; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; FUNGUS; METABOLISM; SPECIES DIVERSITY; TEXTURE; YEAST;

BACTERIAL STRAIN; BIFIDOBACTERIACEAE; BIFIDOBACTERIUM BIFIDUM; BIFIDOBACTERIUM LONGUM INFANTIS; CANDIDA; CARBOHYDRATE METABOLISM; DAIRY PRODUCT; DEBARYOMYCES HANSENII; DRY SAUSAGE; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FERMENTATION; FERMENTED PRODUCT; FLAVOR; FLOUR; FRUIT; HEAT TOLERANCE; HUMIDITY; LACTIC ACID BACTERIUM; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS SAKEI; LACTOCOCCUS LACTIS; LIPID OXIDATION; MEAT; MICROBIAL DIVERSITY; MICROFLORA; MILK; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PEDIOCOCCUS ACIDILACTICI; PH; REVIEW; SACCHAROMYCES CEREVISIAE; SOURDOUGH; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STARTER CULTURE; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE;

BACTERIA (MICROORGANISMS); FUNGI; STAPHYLOCOCCUS;

EID: 84865539297     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100119     Document Type: Review

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