The lactic acid bacteria, the food chain, and their regulation

By S. Wessels, L. Axelsson, E. B. Hansen, L. De Vuyst, S. Laulund, Liisa Lähteenmäki, S. Lindgren, B. Mollet, S. Salminen. 2004

121 citations recorded by the source corpus.

Subfields: Food Science, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/16ff80d627b2366240d995bd771312524b1a3082

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. B. Franco
2. S. Todorov
3. G. Schatzmayr
4. L. Dicks

Citations in the corpus

• Probiotics and phytogenics for poultry: myth or reality? (2010, background): “In the United States, there is a well-functioning regulatory system for microbial cultures for food and feed, which is based on the GRAS (Generally Recognized As Safe) notification scheme and which encourages industry to be more open about the microbial applications in the food sector [39].”
• Bacterial diversity and functionalities in food fermentations (2012, unknown): “Next to lactobacilli, pediococci such as Pediococcus pentosaceus and Pediococcus acidilactici, Leuconostoc species such as Leuconostoc gelidum, lactococci such as Lactococcus lactis, Weissella species such as Weissella viridescens, and enterococci such as Enterococcus faecalis and Enterococcus faeci”
• Lactobacillus Plantarum: Characterization of the Species and Application in Food Production (2010, background): “( 4 , 5 ) The genus Lactobacillus includes microorganisms with rod morphology.”