Selection and design of lactic acid bacteria probiotic cultures

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 391-398

  Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Fermented food; Lactic acid bacteria; Probiotic cultures; Probiotic selection; Probiotics

Indexed keywords

BIFIDOBACTERIUM; FERMENTED FOODS; FUNCTIONAL FOODS; HEALTH BENEFITS; HUMAN HEALTH; LACTIC ACID BACTERIA; MULTI-STEP; PREBIOTICS; PROBIOTIC CULTURES; PROBIOTIC STRAIN; PROBIOTICS; SELECTION PROCESS; TARGET FUNCTIONS; TECHNOLOGICAL APPLICATIONS;

DAIRY PRODUCTS; LACTIC ACID;

BACTERIA;

PREBIOTIC AGENT; PROBIOTIC AGENT;

BACTERIOLOGY; BACTERIUM; BIOTECHNOLOGY; DESIGN; FERMENTATION; FOOD INDUSTRY; FOOD MARKET; PROBIOTICS; PUBLIC HEALTH; SURVIVAL;

AEROCOCCUS; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM CULTURE; BIFIDOBACTERIUM; CARNOBACTERIUM; CHEESE; ENTEROCOCCUS; FERMENTATION; FERMENTED PRODUCT; FOOD; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; HEALTH; IN VITRO STUDY; IN VIVO STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MILK; NONHUMAN; OENOCOCCUS; PEDIOCOCCUS; REVIEW; SAFETY; STREPTOCOCCUS; TAXONOMY; TETRAGENOCOCCUS; WEISSELLA;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; LACTOBACILLUS;

EID: 84865548635     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100118     Document Type: Review

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