The Lactic Acid Bacteria: A Literature Survey

By F. Carr, D. Chill, Nino Maida. Critical reviews in microbiology, 2002

759 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/0bafa6fc244ffec150c089490e66c6e40abfa190

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In Food Science

1. Manuel Montalbán-López
2. Patricia Alvarez-Sieiro
3. Oscar P. Kuipers
4. Dongdong Mu

Citations in the corpus

• A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “lactic acid, produce several other metabolites, including acetic acid, ethanol, and carbon dioxide, via the pentose monophosphate pathway.([16,17]) LAB also produce secondary metabolites, including exopolysaccharides, enzymes, and bacteriocins, which are used to”
• Malic acid in wine : origin, function and metabolism during vinification (2017, background): “TABLE 2 Lactic acid bacteria isolated from wine (Carr et al., 2002; Du Plessis et al., 2004).”
• Updates in the Metabolism of Lactic Acid Bacteria (2010, background): “Lactic acid bacteria (LAB) encompass a heterogeneous group of microorganisms having as a common metabolic property the production of lactic acid as the majority end - product from the fermentation of carbohydrates (Carr et al. 2002 ).”
• Bacteriocins from Lactic Acid Bacteria: Purification, Properties and use as Biopreservatives (2007, background): “Lactobacillus acidophilus, L. plantarum, L. casei, L. casei rhamnosus, L. delbrueckii bulgaricus, L. fermentum, L. reuteri, Lactococcus lactis lactis, Lactococcus lactis cremoris, Bifidobacterium bifidum, B. infantis, B. adolecentis, B. longum, B. breve, Enterococcus faecalis, Enterococcus faecium, ”
• Bacteriocins of lactic acid bacteria: extending the family (2016, background): “As a result, bacteriocins and other metabolites produced by LAB are also generally considered as safe compounds with interesting properties (e.g., stability, antimicrobial activity, lack of toxicity, no flavor alteration) (Carr et al. 2002; Cotter et al. 2005).”