Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough
Frédéric Ravyts(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel)
Cited by 93
Related Papers
Lactic acid bacteria as functional starter cultures for the food fermentation industry
|Trends in Food Science & Technology|2003|1.8k
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut
|Frontiers in Microbiology|2016|1.7k
The role and application of enterococci in food and health
|International Journal of Food Microbiology|2005|1.1k
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
|Nature Reviews Gastroenterology & Hepatology|2021|863
Heteropolysaccharides from lactic acid bacteria
|FEMS Microbiology Reviews|1999|733