Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis.

Stavropoulou, D A; De Vuyst, L; Leroy, F

Stavropoulou, D A; De Vuyst, L; Leroy, F.

Afiliación

Stavropoulou DA; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Leroy F; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.

J Appl Microbiol ; 2018 Jul 27.

Article en En | MEDLINE | ID: mdl-30053335

Palabras clave

fermentation; fermented foods; food preservation; food processing; staphylococci

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Appl Microbiol Asunto de la revista: MICROBIOLOGIA Año: 2018 Tipo del documento: Article País de afiliación: Bélgica

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