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
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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In the citing paper
“Leuconostoc spp. play an important role in altering the organoleptic quality and texture of food products, such as milk, butter, cheese, and meat [88,90].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]
In the citing paper
“Leuconostocci are immobile, do not form spores, and lack catalase and cytochromes [41,43,90,92].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]
In the citing paper
“Leuconostoc species are facultative anaerobes, intrinsically resistant to vancomycin and do not hydrolyze arginine [39,90].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]
In the citing paper
“They are heterofermentative and produce D-lactate, ethanol, CO2, and small amounts of acetate from glucose metabolism via the phosphoketolase pathway [41,43,66,90,93].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [90]
Citations
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Cited by
Sorted by citations
Comparative genomics of the lactic acid bacteria.
Makarova, K., Slesarev, A., Wolf, Y., Sorokin, A., Mirkin, B., Koonin, E., Pavlov, A., Pavlova, N., Karamychev, V., Polouchine, N., et al. (2006) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0607117103 · Cited by 1,391
The Complex Microbiota of Raw Milk
Quigley, L., O'Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2013) · FEMS Microbiology Reviews · doi:10.1111/1574-6976.12030 · Cited by 919
Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665
Antifungal Microbial Agents for Food Biopreservation—A Review
Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017) · Microorganisms · doi:10.3390/microorganisms5030037 · Cited by 349
Dextran: Sources, Structures, and Properties
Díaz‐Montes, E. (2021) · Polysaccharides · doi:10.3390/polysaccharides2030033 · Cited by 312
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)
- 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
- 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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