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.

Affiliation

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 de En | MEDLINE | ID: mdl-30053335

Mots clés

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

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: J Appl Microbiol Sujet du journal: MICROBIOLOGIA Année: 2018 Type de document: Article Pays d'affiliation: Belgique

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