Molecular and Biochemical Analysis of the Galactose Phenotype of Dairy <i>Streptococcus thermophilus</i> Strains Reveals Four Different Fermentation Profiles
Filip de Vin(Vrije Universiteit Brussel), Luc De Vuyst(Vrije Universiteit Brussel), Lieve Herman(European Food Safety Authority), Peter Rådström(Lund University)
Cited by 71
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