Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
By M. Gänzle. 2015
768 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Plant Science
View Paper: https://www.semanticscholar.org/paper/920762459b9994a2f7bbd23a144bb97219c0e94f
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
In Molecular Biology
In Plant Science
- S. Hacquard
- P. Louis
- H. Flint
- Cindy J. Zhao
- Andreas Schieber
- S. Bindschedler
- Paola Bonfante
- Koichi Watanabe
Citations in the corpus
- Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. (2016, background): “While 63 these foods do not represent the diversity of fermented foods, they provide a cross-section of the 64 different fermentation procedures, raw materials, and fermentation organisms that are employed 65 in food fermentations (Hutkins, 2006, Gänzle, 2015).”
- Bacterial-fungal interactions: ecology, mechanisms and challenges. (2018, background): “For instance, lactic acid bacteria, via the production of organic acids, hydroxyl fatty acids, hydrogen peroxide or reuterin, may protect against food spoilage (Gänzle 2015).”
- A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. (2020, background): “For specific examples, it was shown that co- habitation of Lactobacillus species with heterofermentative lactobacilli is based on longterm evolutionary relationships in biofilms [55] and a complementary preference for carbon sources [18, 56].”
- Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “In addition, during the fermentation Frontiers in Bioengineering and Biotechnology | www.frontiersin.org 11 May 2021 | Volume 9 | Article 612285 FIGURE 4 | Citric acid metabolism (Gänzle, 2015).”
- Formation of propionate and butyrate by the human colonic microbiota. (2017, background): “It is also worth noting that the pathway intermediate 3-hydroxypropionaldehyde, also known as reuterin, is a potent antimicrobial compound (Gänzle, 2015).”