Lactobacillus acidophilus: Characterization of the Species and Application in Food Production

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 9, 2014, Pages 1241-1251

  Anjum, Nazia ^a   Maqsood, Shabana ^b   Masud, Tariq ^a   Ahmad, Asif ^a   Sohail, Asma ^a   Momin, Abdul ^a  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^b QUAID I AZAM UNIVERSITY   (Pakistan)

Author keywords

applications; bacteriocins; L. acidophilus; taxonomy

Indexed keywords

APPLICATIONS; FOOD TECHNOLOGY; NUTRITION; TAXONOMIES;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL ACTION; BACTERIOCINS; FOOD FERMENTATION; L. ACIDOPHILUS; LACTOBACILLUS ACIDOPHILUS; PATHOGENIC BACTERIUM; TECHNICAL PROPERTIES;

FERMENTATION;

BACTERIOCIN; PROBIOTIC AGENT;

ANTIBIOTIC RESISTANCE; BIOSYNTHESIS; CHEMISTRY; CLASSIFICATION; DAIRY PRODUCT; FERMENTATION; FOOD INDUSTRY; FOOD PRESERVATION; LACTOBACILLUS ACIDOPHILUS; PHYSIOLOGY; REVIEW;

BACTERIOCINS; CULTURED MILK PRODUCTS; DRUG RESISTANCE, BACTERIAL; FERMENTATION; FOOD INDUSTRY; FOOD PRESERVATION; LACTOBACILLUS ACIDOPHILUS; PROBIOTICS;

EID: 84893570699     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.621169     Document Type: Article

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