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

The DOI matches its Crossref record; 283 of the 303 references it cites were found in a registry or an index.

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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Crossref · 10.1016/j.idairyj.2003.10.005

Cites

283 of 283 references verified0 citation errors · 0 not checkable

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Citations

Cites

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20 of the 303 references couldn’t be matched to a known paper.

Research works printed but not linked: 16

  1. Arenas, R., Gonzalez, L., Bernardo, A., Fresno, J. M., & Tornadijo, M. E. (2003). Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening. Food Control, Papers in Press, published on line 23 May 2003, doi:10.1016/S095667135(03)0067-7. · DOI
  2. Auge, 1987, Influence de la vancomycine intraveineuse sur les flores aérobies salivaires et fécales, Pathologie Biologie, 35, 673
  3. Crow, 2002, Raw milk flora and NSLAB as adjuncts, Australian Journal of Dairy Technology, 57, 99
  4. Fantuzzi, 1999, Inhibition of psychotrophic bacteria growth in raw milk stored at low temperature by Leuconostoc mesenteroides subsp. dextranicum LL152, Microbiologie Aliments Nutrition, 17, 101
  5. Hemme, D. (1992). Pathways to the formation of flavour volatiles in cheese. Symposium FIL/IDF on Cheese ripening, April 7–9, 1992. Lund, Sweden.
  6. Jordan, 1995, Growth and metabolite production by mixed-strain starter cultures, Irish Journal of Agricultural and Food Research, 34, 39
  7. Malik, 1995, Bacteriocinogenic activity of Leuconostoc spp. against food spoilage and pathogenic bacteria, Cultured Dairy Products Journal, 30, 10
  8. Mans de Marion, 1995, Inhibitory effect of Leuconostoc mesenteroides subsp. dextranicum on Pseudomonas fluorescens in milk stored at low temperature, Australian Journal of Dairy Technology, 50, 1
  9. Menendez, 2001, Identification and characterisation of lactic acid bacteria isolated from Tetilla cheese made from crude milk, Alimentaria, 38, 77
  10. Ostlie, H. M., Eliassen, L., & Skeie, S. (2002). Characterization of NSLAB in Scandinavien cheese during ripening. 7th symposium on lactic acid bacteria, September 1–5, 2002. Egmond aan Zee, The Netherlands.
  11. Ouwehand, 2003, Health effects of probiotics and culture-containing dairy products in humans, FIL/IDF Bulletin, 380, 4
  12. Sarkar, 1996, Antibacterial activity of lactic acid bacterial isolates obtained from natural habitats, Journal of Food Science and Technology-Mysore, 33, 231
  13. Serot, 1990, Isolation and partial purification of antibacterial substances produced by Leuconostoc mesenteroides and Lactobacillus plantarum isolated from kefir, Microbiologie Aliments Nutrition, 8, 71
  14. Turner, K. W. (1988). Some aspects of the microbiology of cheese ripening investigated using aseptic manufacturing techniques. Ph.D. Thesis, Massey University, Palmerston North, New Zealand.
  15. Vafopoulou-Mastrojiannaki, 1999, Influence of pH and NaCl on proteolytic and esterolytic activity of intracellular extract of Leuconostoc mesenteroides subsp. mesenteroides K1G8 strain, Milchwissenschaft, 54, 314
  16. Vafopoulou-Mastrojiannaki, 1996, Protease and peptidase activity from whole cells and crude cell-free extracts of Leuconostoc mesenteroides and Leuconostoc paramesenteroides isolates from cheese, Microbiologie Aliments Nutrition, 14, 167

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Metadata

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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