✦ LIBER ✦

The safety of lactic acid bacteria in foods

✍ Scribed by Martin R Adams

Book ID: 110934098
Publisher: John Wiley and Sons
Year: 1997
Tongue: English
Weight: 624 KB
Volume: 22
Category: Article
ISSN: 1471-9827
DOI: 10.1111/j.1467-3010.1997.tb01061.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lactic acid bacteria in fermented foods

Lactic acid bacteria in fermented foods in Thailand

✍ S. Tanasupawat; K. Komagata 📂 Article 📅 1995 🏛 Springer 🌐 English ⚖ 461 KB

Traditional fermented foods (fish, meat and vegetable products), produced by many different processes, are eaten in many parts of Thailand. Lactic acid bacteria are responsible for the souring and ripening of these foods. Homofermentative strains of Lucfobucihs penfosus, L. plunkrum and Pediococcus

Food-grade gene expression in lactic aci

Food-grade gene expression in lactic acid bacteria

✍ Clemens Peterbauer; Thomas Maischberger; Prof. Dietmar Haltrich 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 412 KB

LACTIC ACID-PRODUCING BACTERIA IN FERMEN

LACTIC ACID-PRODUCING BACTERIA IN FERMENTATIONS AND FOOD SPOILAGE

✍ CARL S. PEDERSON 📂 Article 📅 1938 🏛 Institute of Food Technologists 🌐 English ⚖ 314 KB

Acquired antibiotic resistance in lactic

Acquired antibiotic resistance in lactic acid bacteria from food

✍ Michael Teuber; Leo Meile; Franziska Schwarz 📂 Article 📅 1999 🏛 Springer Netherlands 🌐 English ⚖ 333 KB

Lactic acid bacteria with potential to e

Lactic acid bacteria with potential to eliminate fungal spoilage in foods

✍ S. Rouse; D. Harnett; A. Vaughan; D. van Sinderen 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 122 KB

Exopolysaccharide Production from Lactic

Exopolysaccharide Production from Lactic Acid Bacteria Isolated from Fermented Foods

✍ K.A. LUDBROOK; C.M. RUSSELL; R.I. GREIG 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 851 KB