Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

BioMed Research International

Volumn 2018, Issue , 2018, Pages

  Behera, Sudhanshu S ^a,b   Ray, Ramesh C ^b   Zdolec, Nevijo ^c  

^a Government of Odisha   (India)

^b Centre for Food Biology Studies   (India)

^c UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA GLUCOSIDASE; ANTIFUNGAL AGENT; ANTIMUTAGENIC AGENT; ANTIOXIDANT; BETA GLUCOSIDASE; BIOSURFACTANT; ESTERASE; EXOPOLYSACCHARIDE; PROBIOTIC AGENT; TRIACYLGLYCEROL LIPASE;

ANTIFUNGAL ACTIVITY; ANTINEOPLASTIC ACTIVITY; AROMA; BACTERIAL STRAIN; BEVERAGE; CEREAL; ETHNICITY; FERMENTED MILK PRODUCT; FERMENTED PRODUCT; FISH; FLAVOR; FOOD PRESERVATION; FOOD SAFETY; FOOD TEXTURE; HUMAN; KIMCHI; LACTOBACILLUS PLANTARUM; MEAT; METABOLOMICS; MOLECULAR SYSTEMATICS; NONHUMAN; REVIEW; SHELF LIFE; FERMENTATION; FOOD CONTROL; LACTOBACILLUS;

FERMENTATION; FERMENTED FOODS; FOOD MICROBIOLOGY; FOOD SAFETY; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; PROBIOTICS;

EID: 85048594843     PISSN: 23146133     EISSN: 23146141     Source Type: Journal    
DOI: 10.1155/2018/9361614     Document Type: Review

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