Lactic Acid Bacteria: Biodiversity and Taxonomy

By W. Holzapfel, B. Wood. 2014

193 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/08461af29007d3f7d29550bc7933c92a2d5802de

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Nutrition and Dietetics

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

Citations in the corpus

• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “…Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc,Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella (Salminen et al., 2004; Axelsson et al., 2012; Holzapfel and Wood, 2014) have been isolated from various globally fermented foods and beverages.”
• Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “Homofermentative pathways generate lactic acid as the main end-product, whereas heterofermentative metabolism results in some other metabolites, such as ethanol, carbon dioxide or acetic acid [26].”