Postbiotics produced by lactic acid bacteria: The next frontier in food safety

Comprehensive Reviews in Food Science and Food Safety

Volumn 19, Issue 6, 2020, Pages 3390-3415

  Moradi, Mehran ^a   Kousheh, Seyedeh Alaleh ^a   Almasi, Hadi ^b   Alizadeh, Arash ^a   Guimarães, Jonas T ^c   Yılmaz, Nurten ^d   Lotfi, Anita ^a  

^a URMIA UNIVERSITY   (Iran)

^b URMIA UNIVERSITY   (Iran)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^d CUKUROVA UNIVERSITY   (Turkey)

Author keywords

active packaging; antimicrobial activity; biodegradation; biopreservation; cell free supernatant; functional food

Indexed keywords

ACCIDENT PREVENTION; AMINES; BACTERIA; BIODEGRADATION; CHEMICAL CONTAMINATION; FOOD SAFETY; LACTIC ACID; PROBIOTICS;

BIOACTIVE COMPOUNDS; BIOLOGICAL COMPOUNDS; CHEMICAL CONTAMINANTS; FOOD BIOPRESERVATION; FUTURE PERSPECTIVES; LACTIC ACID BACTERIA; METABOLIC BYPRODUCTS; MICROBIOLOGICAL CULTURES;

FOOD MICROBIOLOGY;

PROBIOTIC AGENT;

CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD SAFETY; LACTOBACILLALES; PROCEDURES;

FERMENTATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD SAFETY; LACTOBACILLALES; PROBIOTICS;

EID: 85089672995     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12613     Document Type: Article

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