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Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.
Grujovic, Mirjana Z; Mladenovic, Katarina G; Semedo-Lemsaddek, Teresa; Laranjo, Marta; Stefanovic, Olgica D; Kocic-Tanackov, Suncica D.
Afiliación
  • Grujovic MZ; Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.
  • Mladenovic KG; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia.
  • Semedo-Lemsaddek T; Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.
  • Laranjo M; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia.
  • Stefanovic OD; CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal.
  • Kocic-Tanackov SD; MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal.
Compr Rev Food Sci Food Saf ; 21(2): 1537-1567, 2022 03.
Article en En | MEDLINE | ID: mdl-35029033
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Lactobacillales / Alimentos Fermentados Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Probióticos / Lactobacillales / Alimentos Fermentados Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos