Lactic acid bacteria: their antimicrobial compounds and their uses in food production

By Pongsak Rattanachaikunsopon, P. Phumkhachorn. 2010

212 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/a08cbe4ebb6bcfa5f4807b24be9d558014140314

How researchers see this paper

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

1. F. Remize
2. B. T.
3. Amandine Fessard

Citations in the corpus

• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “Lactic acid, acetic acid, ethanol, hydrogen peroxide (H2O2), diacetyl, reuterin and bacteriocins are produced by LAB and show inhibiting activities against food borne pathogens, including both gram-negative and gram-positive bacteria [128].”
• Lactic acid bacteria: their applications in foods (2018, background): “Acidophilus [22] Butter and buttermilk Lc.”