Lactic acid bacteria as functional starter cultures for the food fermentation industry
By F. Leroy, L. De Vuyst. 2004
1,816 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/fb334bef6539a5935415e3128609be6e17b7a822
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 Nutrition and Dietetics
Citations in the corpus
- Vinegars of the World (2009, background): “A starter culture can be defined as a microbial preparation of a large number of cells of a microorganism (in some case more than one), which is added to the raw material to produce a fermented food by accelerating and steering its fermentation process ( Leroy and De Vuyst, 2004 ).”
- Antioxidative activity of lactic acid bacteria in yogurt (2011, background): “Fax: +8610-62810295 Lactic acid bacteria (LAB) have some probiotic functions, such as adjusting the balance of intestinal flora, reducing serum cholesterol, inhibiting and reducing the risk of tumors, and revitalizing the immune system etc (Gilliland, 1999; Leroy and Vuyst, 2004).”
- 10 years of the nisin-controlled gene expression system (NICE) in Lactococcus lactis (2005, background): “…for in situ treatments, the use of lactococci as a cell factory for the production of specific compounds and the pilot production of pharmaceutical products (Hols et al. 1999; Hugenholtz et al. 2000, 2002; Nouaille et al. 2003; Hanniffy et al. 2004; Leroy and Devuyst 2004; Mierau et al. 2005a).”
- Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “In this way, LAB produce volatile substances that contribute to the typical flavor of certain fermented products, such as sourdough (determined by the lactate/acetate ratio), kefir and koumiss (ethanol), butter and buttermilk (diacetyl) and yogurt (acetaldehyde) [90].”
- Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, positive): “LAB also synthesises other anti-microbial compounds such as, hydrogen peroxide, reuterin, and reutericyclin [47].”
- Effect of NaCl on in vitro plant regeneration from embryogenic callus cultures of 'cv IR 64' indica rice ( Oryza sativa L.) (2011, background): “Numerous papers have described their physiological functions, such as inhibiting of pathogenic microorganisms, lowering cholesterol levels, enhancing immunity, alleviating lactose intolerance, improving nutrition and digestion, and conferring anticancer effects (Hirayama and Rafter, 2000; Leroy and ”
- Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, methodology): “A starter culture can be defined as a microbial preparation containing a high number of at least one microorganism to produce a fermented food by accelerating its fermentation process and bring desirable sensory properties [8,121].”