Cited by 1,852Probiotics and Fermented FoodsFermentation and Sensory AnalysisBacterial Genetics and Biotechnology

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Lactic acid bacteria as functional starter cultures for the food fermentation industry

Leroy, Frédéric, De Vuyst, Luc·2004·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2003.09.004

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De Vuyst, 2001, First international symposium on exopolysaccharides from lactic acid bacteria: from fundamentals to applications, International Dairy Journal, 11, 659, 10.1016/S0958-6946(01)00114-5 · DOI · Paper page
Mollet, 1996, New technologies in fermented milk, Cerevisia, 21, 63
Weerkamp, 1996, Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products, Netherlands Milk and Dairy Journal, 50, 319

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Authors: Leroy, F., & De Vuyst, L.
Affiliations: Vrije Universiteit Brussel (BE)
ORCID: Leroy, Frédéric
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2004-02
Volume: 15
Issue: 2
Pages: 67-78
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2003.09.004
OpenAlex: W2116444522
Cited by: 1,852
References: 138
Citations by year: 2026: 119 · 2025: 90 · 2024: 81 · 2023: 86 · 2022: 121 · 2021: 133 · 2020: 148 · 2019: 146 · 2018: 116 · 2017: 130 · 2016: 102 · 2015: 107 · 2014: 97 · 2013: 86 · 2012: 71
FWCI: 20.60
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
VUBIR (Vrije Universiteit Brussel) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: lactic acid bacteria, starter cultures, fermented foods, food fermentation, antimicrobial agents, probiotics, microbiological safety, functional foods, sweeteners, aromatic compounds, vitamins, enzymes

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Lactic acid bacteria as functional starter cultures for the food fermentation industry

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