Preservation and fermentation: past, present and future.
By R. Ross, S. Morgan, C. Hill. Journal of food microbiology, 2002
896 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ebd086831f8fc6f916e9cd908b6cd4b8b2a40855
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Citations in the corpus
- Lactic acid bacteria: their applications in foods (2018, background): “Bio-protective cultures Certain LAB has been found to produce bacteriocins, namely, polypeptides synthesized ribosomally by bacteria that can have a bacteriocidal or bacteriostatic effect on other bacteria [52,53].”
- Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties (2004, background): “However, modern large-scale production techniques generally make use of starter systems with defined strains so as to guarantee uniformity, safety and quality in the final product (Ross et al., 2002).”
- Food fermentations: microorganisms with technological beneficial use. (2012, background): “, often in combination with decrease of water activity (by drying or use of salt) (Ross et al., 2002; Gaggia et al., 2011).”
- The role of microorganisms in achieving the sustainable development goals (2018, methodology): “By employing microbes like Lactobacillus, Saccharomyces and Acetobacter , some primary and secondary metabolites with wide applications in food preservation are produced (Caplice and Fitzgerald,1999; Ross et al., 2002).”
- Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “Later, in the period 4000–2000 BC, Egyptians discovered how to use yeasts to make leavened bread and wine [1].”
- Functional meat starter cultures for improved sausage fermentation. (2006, background): “Another point of interest to improve food safety could be the use of Lactobacillus reuteri-containing starter cultures that produce reuterin or reutericyclin (Ross et al., 2002; Gänzle and Vogel, 2003).”
- Novel biotechnological applications of bacteriocins: A review (2013, background): “According to Ross, Morgan, and Hill (2002), dairy products can contain nisin as a food additive for processed cheese at concentration up to 12.5 mg/kg pure nisin.”
- Bacteriocin-based strategies for food biopreservation. (2007, background): “The empirical use of microorganisms and/or their natural products for the preservation of foods (biopreservation) has been a common practice in the history of mankind (Ross et al., 2002).”
- Production of organic acids by Lactobacillus strains in three different media (2009, background): “In our days, LAB are used for production of fermented dairy products, cheeses, sourdough bread and some special lacto-fermented vegetables also [1, 2 ] and some species are also used as protective culture in the meat industry [3, 4]. One of the most important and as a consequence, one of the most i”