Functional meat starter cultures for improved sausage fermentation.

By F. Leroy, Jurgen Verluyten, L. De Vuyst. Journal of food microbiology, 2006

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Bacteriocins of lactic acid bacteria: extending the family (2016, background): “Actually, LAB and, therefore, their bacteriocins, have been empirically applied as starter cultures in the production of traditional foods (Leroy et al. 2006; Alegría et al. 2010).”
Bacterial diversity and functionalities in food fermentations (2012, background): “Currently, the search for novel, functional starter cultures opens perspectives [1, 6].”
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications (2007, background): “Lactic acid bacteria (LAB) have a long history of application in fermented foods because of their beneficial influence on nutritional, organoleptic, and shelf-life characteristics [ , ,”
Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “to Leroy and others [36], functional starter cultures could”
Bacteriocin-based strategies for food biopreservation. (2007, background): “Many studies have focused on the selection and development of bacteriocinogenic cultures for food application (Ross et al., 2000; Työppönen et al., 2003; Peláez and Requena, 2005; Foulquié Moreno et al., 2006; Leroy et al., 2006).”