Cited by 326Probiotics and Fermented FoodsAdvanced Scientific Research MethodsBacterial Genetics and Biotechnology

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Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme, Denis, Foucaud-Scheunemann, Catherine·2004·International Dairy Journal

DOI 10.1016/j.idairyj.2003.10.005

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Abstract

This review presents up to date comprehensive data about Leuconostoc, relative to their habitat, taxonomy, metabolism, and genetics, their implications in health and safety, and their present and potential use in dairy technology and functional foods.

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Authors: Hemme, D., & Foucaud-Scheunemann, C.
Affiliations: Institut National de la Recherche Agronomique (FR)
Corresponding author: Foucaud-Scheunemann, Catherine
Venue: International Dairy Journal
Publisher: Elsevier BV
Published: 2004-06
Volume: 14
Issue: 6
Pages: 467-494
ISSN: 0958-6946 (ISSN-L)
DOI: 10.1016/j.idairyj.2003.10.005
OpenAlex: W1974066537
Cited by: 323
References: 303
Citations by year: 2026: 11 · 2025: 17 · 2024: 14 · 2023: 25 · 2022: 25 · 2021: 18 · 2020: 16 · 2019: 21 · 2018: 16 · 2017: 19 · 2016: 8 · 2015: 14 · 2014: 29 · 2013: 18 · 2012: 21
FWCI: 4.97
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: International Dairy Journal (publishedVersion)
HAL (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: Leuconostoc, lactic acid bacteria, bacterial taxonomy, bacterial metabolism, bacterial genetics, food safety, health implications, dairy technology, functional foods

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Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

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