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

The DOI matches its Crossref record; 134 of the 138 references it cites were found in a registry or an index.

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

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1016/j.tifs.2003.09.004

Cites

134 of 134 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Bacteriocins: safe, natural antimicrobials for food preservation.
Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00560-8 · Cited by 1,835
Food fermentations: Role of microorganisms in food production and preservation
Caplice, E. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00082-3 · Cited by 1,052
Microbiology of Fermented Foods
Wood, B. J. B. (1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 973
Heteropolysaccharides from lactic acid bacteria
Vuyst, L. D., & Degeest, B. (1999) · FEMS Microbiology Reviews · doi:10.1111/j.1574-6976.1999.tb00395.x · Cited by 840
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823
Cheese flavour formation by amino acid catabolism
Yvon, M., & Rijnen, L. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00049-8 · Cited by 736
Natural Food Antimicrobial Systems
(2000) · CRC Press eBooks · doi:10.1201/9781420039368 · Cited by 696
Appropriate starter culture technologies for small-scale fermentation in developing countries
Holzapfel, W. H. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00707-3 · Cited by 694
The Genera of Lactic Acid Bacteria
(1995) · doi:10.1007/978-1-4615-5817-0 · Cited by 685
Effects of the in vitro fermentation of oligofructose and inulin by bacteria growing in the human large intestine
Wang, X., & Gibson, G. R. (1993) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1993.tb02790.x · Cited by 659

Flagged first, then by citations

Show all 138 references

4 of the 138 references couldn’t be matched to a known paper.

Research works printed but not linked: 3

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

Sorted by citations

Items 801–900 of 1,001

Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products
Mani‐López, E., Hernández‐Figueroa, R. H., López‐Malo, A., & Morales-Camacho, J. I. (2024) · Frontiers in Chemistry · doi:10.3389/fchem.2024.1507370 · Cited by 18
Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable
Chen, A., Luo, W., Niu, K., Peng, Y., Liu, X., Shen, G., Zhang, Z., Wan, H., Luo, Q., & Li, S. (2019) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14237 · Cited by 18
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
Comasio, A., Kerrebroeck, S. V., Harth, H., Verté, F., & Vuyst, L. D. (2020) · Microorganisms · doi:10.3390/microorganisms8101534 · Cited by 18
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation
Gayathiri, E., Prakash, P., Pratheep, T., Ramasubburayan, R., Thirumalaivasan, N., Gaur, A., Rajakumar, G., & Rengasamy, K. R. R. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2230491 · Cited by 18
Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production
Kamarinou, C. S., Papadopoulou, O. S., Doulgeraki, A. I., Tassou, C. C., Galanis, Α., Chorianopoulos, N., & Argyri, A. A. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1254598 · Cited by 18
Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800
Kim, G. Y., Kim, S.-A., Kong, S. Y., Seong, H., Bae, J.-H., & Han, N. S. (2023) · Antioxidants · doi:10.3390/antiox12101850 · Cited by 18
Using metabolomics to understand stress responses in Lactic Acid Bacteria and their applications in the food industry
Parlindungan, E., & Jones, O. A. H. (2023) · Metabolomics · doi:10.1007/s11306-023-02062-2 · Cited by 18
Bacterial diversity of stingless bee honey in Yunnan, China: isolation and genome sequencing of a novel acid-resistant Lactobacillus pentosus (SYBC-MI) with probiotic and L. tryptophan producing potential via millet fermentation
Basharat, S., Meng, T., Zhai, L., Hussain, A., Aqeel, S. M., Khan, S., Shah, O. U., & Liao, X. (2023) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2023.1272308 · Cited by 18
Effects of pulsed electric fields on controlling fermentation rate of brined Raphanus sativus
Kim, S.-Y., Gu, H. L., Ju, H., Jeon, J.-H., Jeong, S.-H., & Lee, D. (2023) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2023.103553 · Cited by 18
Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)
Vera-Santander, V. E., Hernández‐Figueroa, R. H., Arrioja-Bretón, D., Jiménez‐Munguía, M. T., Mani‐López, E., & López‐Malo, A. (2024) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph21050560 · Cited by 21
Effect of fermented Helianthus tuberosus L. tubers on acrylamide formation and quality properties of wheat bread
Bartkienė, E., Jākobsone, I., Juodeikienė, G., Vidmantienė, D., Pugajeva, I., & Bartkevičs, V. (2013) · LWT · doi:10.1016/j.lwt.2013.05.015 · Cited by 18
The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations
Leroy, F., Winter, T. D., Remedios, M., Moreno, F., & Vuyst, L. D. (2007) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2903 · Cited by 18
Effect of Fermentation Process on the Improvement of Nutrition Value of Camel Milk
Bahobail, A. S., Ali, A. A., & Alyan, A. A. (2014) · International Journal of Multidisciplinary and Current Research · Cited by 18
Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum
Hussain, M., Bakalis, S., Gouseti, O., Akhtar, S., Hameed, A., & Ismail, A. (2017) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13500 · Cited by 18
Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation
Lasrado, L. D., & Rai, A. K. (2017) · Energy, environment, and sustainability · doi:10.1007/978-981-10-7434-9_11 · Cited by 18
Influence of Pickling Process on Allium cepa and Citrus limon Metabolome as Determined via Mass Spectrometry-Based Metabolomics
Farag, M. A., Tawfike, A., Donia, M. S. M., Ehrlich, A., & Wessjohann, L. A. (2019) · Molecules · doi:10.3390/molecules24050928 · Cited by 18
Growth and metabolic characterization of four lactic acid bacteria species isolated from rice beer prepared in Assam, India
Das, A. J., Das, M. J., Miyaji, T., & Deka, S. C. (2019) · Access Microbiology · doi:10.1099/acmi.0.000028 · Cited by 18
“Fishing and Hunting”—Selective Immobilization of a Recombinant Phenylalanine Ammonia-Lyase from Fermentation Media
Sánta-Bell, E., Molnár, Z., Varga, A., Nagy, F., Hornyánszky, G., Paizs, C., Balogh‐Weiser, D., & Poppe, L. (2019) · Molecules · doi:10.3390/molecules24224146 · Cited by 18
Lactic and Propionic Acid Bacteria: the Formation of a Community for the Production of Functional Products with Bifidogenic and Hypotensitive Properties
Бегунова, А. В., Рожкова, И. В., Zvereva, E. A., Glazunova, O. A., & Федорова, Т. В. (2019) · Applied Biochemistry and Microbiology · doi:10.1134/s0003683819060048 · Cited by 18
Selection of Lactococcus lactis HY7803 for Glutamic Acid Production Based on Comparative Genomic Analysis
Lee, J., Heo, S., Choi, J., Kim, M., Pyo, E., Lee, M.-H., Shin, S., Lee, J., Sim, J.-H., & Jeong, D. (2021) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.2011.11022 · Cited by 18
Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture
Pumriw, S., Luang‐In, V., & Samappito, W. (2021) · Current Microbiology · doi:10.1007/s00284-021-02521-w · Cited by 18
Targeting biofilms in medical devices using probiotic cells: a systematic review
Carvalho, F. M., Teixeira‐Santos, R., Mergulhão, F. J., & Gomes, L. C. (2021) · AIMS Materials Science · doi:10.3934/matersci.2021031 · Cited by 18
Detection, cellular localization and antibacterial activity of two lytic enzymes of Pediococcus acidilactici ATCC 8042
García‐Cano, I., Velasco-Pérez, L., Rodrı́guez-Sanoja, R., Sánchez, S., Mendoza‐Hernández, G., Llorente‐Bousquets, A., & Farrés, A. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05088.x · Cited by 18
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity
Scheirlinck, I., Roel, V. D. M., Vrancken, G., Luc, D. V., Luca, S., Vandamme, P. A. R., & Huys, G. R. B. (2009) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2008.12.006 · Cited by 18
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese
Cotelo, M. F., Perelmuter, K., Salvo, S. G., Abirad, P. M. Z., & Carro, S. (2013) · Food Science and Technology · doi:10.1590/s0101-20612013000400029 · Cited by 18
Recent biomedical applications of bio-sourced materials
Elbaz, A., He, Z., Gao, B., Chi, J., Su, E., Zhang, D., Liu, S., Xu, H., Liu, H., & Gu, Z. (2018) · Bio-Design and Manufacturing · doi:10.1007/s42242-018-0002-5 · Cited by 18
Selection and Characterization of Two Probiotic Lactic Acid Bacteria Strains to be used as Starter and Protective Cultures for Food Fermentations
Reda, F. M., Hussein, B., & Enan, G. (2018) · Journal of Pure and Applied Microbiology · doi:10.22207/jpam.12.3.55 · Cited by 18
Microbiological, steady, and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of the Cox–Merz rule
Arıcı, M., Tatlısu, N. B., Toker, Ö. S., Yılmaz, M. T., Cankurt, H., Durak, M. Z., & Sağdıç, O. (2014) · TURKISH JOURNAL OF AGRICULTURE AND FORESTRY · doi:10.3906/tar-1304-38 · Cited by 18
Mechanism, application, and prospect of bioprotective cultures in meat and meat products
Fan, Y., Zhang, K., Liu, Q., Chen, Q., Xia, X., Sun, F., & Kong, B. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143474 · Cited by 17
Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications
Rymuszka, A., & Górczyńska, W. (2026) · Molecules · doi:10.3390/molecules31020333 · Cited by 18
Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes
Saidi, Y., del Río, B., Senouci, D., Redruello, B., Martı́nez, B., Ladero, V., Kihal, M., & Álvarez, M. A. (2020) · Food Technology and Biotechnology · doi:10.17113/ftb.58.03.20.6598 · Cited by 17
Dynamic interactions of lactic acid bacteria in Korean sourdough during back‐slopping process
Baek, H.-W., Bae, J. ‐., Lee, Y., Kim, S., Min, W., Shim, S.-M., Han, N. S., & Seo, J. ‐. (2021) · Journal of Applied Microbiology · doi:10.1111/jam.15097 · Cited by 17
Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region
Wang, S., Wang, X., Pan, W., Liu, A., Liu, S., Yang, Y., & Zou, L. (2021) · Applied Sciences · doi:10.3390/app11209738 · Cited by 17
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice
Gottardi, D., Siroli, L., Braschi, G., Rossi, S., Ferioli, F., Vannini, L., Patrignani, F., & Lanciotti, R. (2021) · Foods · doi:10.3390/foods10122998 · Cited by 17
Microbial production and transformation of polyphenols
Sarkar, P., Abedin, M. M., Singh, S. P., Pandey, A., & Rai, A. K. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823506-5.00005-9 · Cited by 17
Towards valorisation of indigenous traditional fermented milk: mabisi as a model
Moonga, H. B., Schoustra, S. E., Linnemann, A. R., Shindano, J., & Smid, E. J. (2022) · Current Opinion in Food Science · doi:10.1016/j.cofs.2022.100835 · Cited by 17
A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage
Biase, M. D., Marc, Y. L., Bavaro, A. R., Bellis, P. D., Lonigro, S. L., Lavermicocca, P., Postollec, F., & Valerio, F. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.907393 · Cited by 17
Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene
Bellis, P. D., Ferrara, M., Bavaro, A. R., Linsalata, V., Biase, M. D., Musio, B., Gallo, V., Mulè, G., & Valerio, F. (2022) · Foods · doi:10.3390/foods11182819 · Cited by 17
Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals
Dbeibia, A., Mahdhi, A., Jdidi, S., Altammar, K. A., Zmanter, T., Mzoughi, R., & Jabeur, C. (2023) · Food Biotechnology · doi:10.1080/08905436.2023.2202751 · Cited by 17
Staphylococcus aureus Isolated From Traditional Artisanal Raw Milk Cheese from Southern Brazil: Diversity, Virulence, and Antimicrobial Resistance Profile
Aguiar, R. A. C., Ferreira, F. A., Cieza, M. Y. R., Silva, N. C. C., Miotto, M., Carvalho, M. M., Bazzo, B. R., Botelho, L. A. B., Dias, R. S., & Lindner, J. D. D. (2024) · Journal of Food Protection · doi:10.1016/j.jfp.2024.100285 · Cited by 20
Unveiling the Secrets of Indonesian fermented Fish: Characteristics of lactic acid bacteria, roles, and potential in product development
Prihanto, A. A., Umam, N. I., & Bangun, J. D. G. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104629 · Cited by 20
The taste of pickled bamboo shoots: Evolution of metabolites based on electronic tongue, sensory evaluation, and non-targeted metabolomics
Wei, J., Jin, D., Li, K., Wang, Y., Li, Y., & Li, Z. (2025) · LWT · doi:10.1016/j.lwt.2025.117708 · Cited by 17
Evaluation of Potential Probiotic Characteristics of Isolated Lactic Acid Bacteria from Goat Milk
Abdullah-Al-Mamun, M., Hasan, M. R., Azad, S. A., Uddin, M. I., Shahriyar, S., & Mondal, K. J. (2016) · British Biotechnology Journal · doi:10.9734/bbj/2016/26397 · Cited by 18
Metagenomic Analysis of Slovak Bryndza Cheese Using Next-Generation 16S rDNA Amplicon Sequencing
Planý, M., Kuchta, T., Šoltýs, K., Szemes, T., Pangallo, D., & Siekel, P. (2016) · Nova Biotechnologica et Chimica · doi:10.1515/nbec-2016-0003 · Cited by 17
Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria
Benheddi, W., & Hellal, A. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03828-0 · Cited by 17
Structural characterisation of two medium molecular mass exopolysaccharides produced by the bacterium Lactobacillus fermentum Lf2
Ahmed, H. I., Ransom-Jones, E., Sadiq, S., Vitlić, A., McLay, N. R., Rojas, M. F., Ale, E. C., Binetti, A. G., Collett, A., Humphreys, P. N., et al. (2020) · Carbohydrate Research · doi:10.1016/j.carres.2020.107909 · Cited by 17
Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts
Barbosa, M. L. S., de Alencar, E. R., Leandro, E. D. S., Borges, R. M., Mendonça, M. A., & Ferreira, W. F. D. S. (2020) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2020.100228 · Cited by 17
The β-galactosidase LacLM plays the major role in lactose utilization of Lactiplantibacillus plantarum
Xu, Z., Li, C., Ye, Y., Wang, T., Zhang, S., & Liu, X. (2021) · LWT · doi:10.1016/j.lwt.2021.112481 · Cited by 17
Lactic Acid Fermentation of Germinated Barley Fiber and Proliferative Function of Colonic Epithelial Cells in Loperamide-Induced Rats
Jeon, J. R., & Choi, J. H. (2010) · Journal of Medicinal Food · doi:10.1089/jmf.2009.1307 · Cited by 17
Fluorescence-Based Comparative Evaluation of Bactericidal Potency and Food Application Potential of Anti-listerial Bacteriocin Produced by Lactic Acid Bacteria Isolated from Indigenous Samples
Singh, A. K., Mukherjee, S., Adhikari, M. D., & Ramesh, A. (2012) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-012-9100-4 · Cited by 17
Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application
Plessas, S., Alexopoulos, A., Voidarou, C. C., Stavropoulou, E., & Bezirtzoglou, E. (2011) · Anaerobe · doi:10.1016/j.anaerobe.2011.03.014 · Cited by 17
Cardiovascular and intestinal protection of cereal pastes fermented with lactic acid bacteria in hyperlipidemic hamsters
Wang, C., Wu, S., Fang, J.-Y., Wang, Y., & Shyu, Y. (2012) · Food Research International · doi:10.1016/j.foodres.2012.05.006 · Cited by 17
Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture
González, L., & Zárate, V. (2015) · Journal of Dairy Research · doi:10.1017/s0022029915000126 · Cited by 17
Screening and enumeration of lactic acid bacteria in milk using three different culture media in Petrifilm™ Aerobic Count plates and conventional pour plate methodology
Ortolani, M. B. T., Viçosa, G. N., Beloti, V., & Nero, L. A. (2007) · Journal of Dairy Research · doi:10.1017/s002202990700266x · Cited by 17
Analysis of metabolomic profile of fermented Orostachys japonicus A. Berger by capillary electrophoresis time of flight mass spectrometry
Das, G., Patra, J. K., Lee, S., Kim, C., Park, J. G., & Baek, K.-H. (2017) · PLoS ONE · doi:10.1371/journal.pone.0181280 · Cited by 17
Role of cell surface composition and lysis in static biofilm formation by Lactobacillus plantarum WCFS1
Ramírez, M. D. F., Groot, M. N. N., Smid, E. J., Pascal Hols, A., Kleerebezem, M., & Abee, T. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.02.013 · Cited by 17
Probiotic fermented sheep’s milk containing Lactobacillus casei 01: Effects on enamel mineral loss and Streptococcus counts in a dental biofilm model
Nadelman, P., Monteiro, A. S. N., Balthazar, C. F., Silva, H. L. A., da Cruz, A. G., Neves, A. D. A., Fonseca‐Gonçalves, A., & Maia, L. C. (2019) · Journal of Functional Foods · doi:10.1016/j.jff.2019.01.025 · Cited by 17
Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese
Santamarina-García, G., Amores, G., de Armentia, E. L., Hernández, I., & Virto, M. (2022) · Animals · doi:10.3390/ani12223224 · Cited by 19
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
Araújo-Rodrigues, H., Martins, A. P. L., Tavaria, F. K., Dias, J. M., Santos, M. T., de Alvarenga, N. B., & Pintado, M. (2023) · Foods · doi:10.3390/foods12040701 · Cited by 16
Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages
García-López, J., Teso-Pérez, C., Martín-Platero, A. M., Peralta‐Sánchez, J. M., Fonollá-Joya, J., Martínez‐Bueno, M., & Baños, A. (2023) · Foods · doi:10.3390/foods12132445 · Cited by 16
Modification of Starch
Olawoye, B. T., Jolayemi, O. S., Akinyemi, T. Y., Nwaogu, M. U., Oluwajuyitan, T. D., Popoola-Akinola, O. O., Fagbohun, O. F., & Akanbi, C. T. (2023) · Springer eBooks · doi:10.1007/978-3-031-35843-2_2 · Cited by 16
Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters
Rampanti, G., Cantarini, A., Cardinali, F., Milanović, V., Garofalo, C., Aquilanti, L., & Osimani, A. (2024) · Foods · doi:10.3390/foods13071115 · Cited by 17
Mucorpepsin from Rhizomucor pusillus relates the quality of medium-temperature Daqu
Cao, R., Ma, Y., Zhou, Q., Du, H., Jin, G., Yu, X., & Xu, Y. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104027 · Cited by 16
Glucansucrases from Lactic Acid Bacteria (Lab)
Iliev, I. N., Иванова, И., & Ignatova, C. (2006) · Biotechnology & Biotechnological Equipment · doi:10.1080/13102818.2006.10817374 · Cited by 16
Milk Protein Fragments Induce the Biosynthesis of Macedocin, the Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198
Georgalaki, M. D., Papadelli, M., Chassioti, E., Anastasiou, R., Aktypis, A., Vuyst, L. D., Driessche, G. V., Devreese, B. V., & Tsakalidou, E. (2009) · Applied and Environmental Microbiology · doi:10.1128/aem.00151-09 · Cited by 16
TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD
da Motta, A. D. S., & Gomes, M. D. S. M. (2015) · Revista do Instituto de Latícinios Cândido Tostes · doi:10.14295/2238-6416.v70i3.403 · Cited by 16
Solid–state fermentation of germinated black bean (Rhynchosia nulubilis) using Lactobacillus pentosus SC65 and its immunostimulatory effect
Lee, S., Kwon, H.-K., Park, H., & Park, Y. (2018) · Food Bioscience · doi:10.1016/j.fbio.2018.09.009 · Cited by 16
Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk
Lim, Y.-S., Kim, J., & Kang, H.-C. (2019) · Journal of Dairy Science and Biotechnology · doi:10.22424/jmsb.2019.37.2.115 · Cited by 16
Application of Bacteriocins Produced from Lactic Acid Bacteria for Microbiological Food Safety
Chen, L., Song, Z., Tan, S. Y., Zhang, H., & Yuk, H. (2020) · Current Topic in Lactic Acid Bacteria and Probiotics · doi:10.35732/ctlabp.2020.6.1.1 · Cited by 16
Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods
Adesulu-Dahunsi, A. T., Sanni, A. I., & Jeyaram, K. (2020) · LWT · doi:10.1016/j.lwt.2020.110697 · Cited by 16
Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese
Zheng, X., Xu, X., Ma, Y., Zhu, L., Xiao, J., Deng, L., Shi, X., & Wang, B. (2021) · Process Biochemistry · doi:10.1016/j.procbio.2021.11.005 · Cited by 16
Microtechnology and nanotechnology in food science
Nazzaro, F., Fratianni, F., & Coppola, R. (2011) · Food engineering series · doi:10.1007/978-1-4614-1587-9_17 · Cited by 16
Improvement of the Fermentative Activity of Lactic Acid Bacteria Starter Culture by the Addition of Mn2+
Cheng, X., Dong, Y., Su, P., & Xiao, X. (2014) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-014-1156-z · Cited by 16
Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique
Aplevicz, K. S., Mazo, J. Z., Neto, N. K. D. S., Nalevaiko, F. S., & Sant’Anna, E. S. (2014) · Acta Scientiarum. Technology/Acta scientiarum. Technology · doi:10.4025/actascitechnol.v36i4.19703 · Cited by 16
Biotechnological Approaches for Production of High Value Compounds from Bread Waste
Haroon, S., Vinthan, A., Negron, L., Das, S., & Berenjian, A. (2016) · American journal of biochemistry & biotechnology/American journal of biochemistry and biotechnology · doi:10.3844/ajbbsp.2016.102.109 · Cited by 16
The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham
Hilbig, J., Loeffler, M., Herrmann, K., & Weiß, J. (2019) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14188 · Cited by 16
Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation
Teixeira, C. S., Neves, G. A. D. R., Caliari, M., & Júnior, M. S. S. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.05.126 · Cited by 16
Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk
Vijayendra, S. V. N., & Gupta, R. C. (2012) · Annals of Microbiology · doi:10.1007/s13213-012-0490-z · Cited by 16
Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough
Sadeghi, A., Raeisi, M., Ebrahimi, M. T., & Sadeghı, B. (2016) · Journal of Food Quality and Hazards Control · Cited by 16
Pulsed electric field pre-treatment for enhanced bacterial survival after drying: Effect of carrier matrix and strain variability
Vaessen, E. M. J., den Besten, H. M. W., Leito, K. M. N., & Schutyser, M. A. I. (2020) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2020.102515 · Cited by 15
Effect of carbon catabolite repression on lactose and galactose catabolism in Lacticaseibacillus paracasei
Wang, J., Jiang, Y., Yu, P., Lee, Y. K., Liu, X., Zhao, J., Zhang, H., & Chen, W. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.100912 · Cited by 15
Investigating the influence of Food Safety Management Systems (FSMS) on microbial diversity of Canastra cheeses and their processing environments
Lacorte, G. A., Cruvinel, L. A., Ávila, M. D. P., Dias, M. F., Pereira, A. D. A., Nascimento, A. M. A., & Franco, B. D. G. D. M. (2022) · Food Microbiology · doi:10.1016/j.fm.2022.104023 · Cited by 15
Pulsed electric field treatment for the stimulation of microorganisms: Applications in food production
Kantar, S. E., & Koubaa, M. (2022) · Research in Agricultural Engineering · doi:10.17221/78/2021-rae · Cited by 15
Correlation between microbial communities and key odourants in fermented capsicum inoculated with Pediococcus pentosaceus and Cyberlindnera rhodanensis
Shi, Q., Tang, X., Liu, B., Liu, W., Hong, L., & Luo, Y. (2022) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12321 · Cited by 15
Fermented Bamboo Shoots: A Potential Source of Nutritional and Health Supplements
Joshi, B., Indira, A., Santosh, O., Koul, A., & Chongtham, N. (2023) · Environmental footprints and eco-design of products and processes · doi:10.1007/978-981-99-0015-2_8 · Cited by 15
Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by Bacillus subtilis and Lactobacillus plantarum
Lim, J.-S., Garcia, C. V., & Lee, S. (2016) · Food Science and Technology Research · doi:10.3136/fstr.22.209 · Cited by 15
Safety of Fermented Cereals and Legumes
Prakash, J. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-800605-4.00014-1 · Cited by 15
Aislamiento, Caracterización y Selección de Bacterias Lácticas Autóctonas de Leche y Queso Fresco Artesanal de Cabra
Ramírez‐López, C., & Vélez‐Ruiz, J. F. (2016) · Información tecnológica · doi:10.4067/s0718-07642016000600012 · Cited by 15
One-pot synthesis of GDP- l -fucose by a four-enzyme cascade expressed in Lactococcus lactis
Li, L., Kim, S.-A., Heo, J. E., Kim, T., Seo, J., & Han, N. S. (2017) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2017.10.009 · Cited by 15
Phenotypic, fermentation characterization, and resistance mechanism analysis of bacteriophage-resistant mutants of Lactobacillus delbrueckii ssp. bulgaricus isolated from traditional Chinese dairy products
Deng, K., Wei, F., Zheng, B., Miao, S., & Huo, G. (2017) · Journal of Dairy Science · doi:10.3168/jds.2017-13823 · Cited by 15
Production of γ-aminobutyric acid from red kidney bean and barley grain fermentation by Lactobacillus brevis TISTR 860
Saraphanchotiwitthaya, A., & Sripalakit, P. (2018) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2018.07.016 · Cited by 15
Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach
Gharehyakheh, S., Rad, A. H. E., Nateghi, L., & Varmira, K. (2019) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14054 · Cited by 15
Optimization of fermented Perilla frutescens seeds for enhancement of gamma-aminobutyric acid and bioactive compounds by Lactobacillus casei TISTR 1500
Kawee‐ai, A., & Seesuriyachan, P. (2019) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2019.1650377 · Cited by 15
Characterization of potential probiotic bacteria from ‘panchamirtham’; A Southern Indian ethinic fermented fruit mix
Maheshwari, S. U., Amutha, S., Anandham, R., Ganapathyswamy, H., Senthil, N., Kwon, S. W., & Sivakumar, N. (2019) · LWT · doi:10.1016/j.lwt.2019.108540 · Cited by 15
Production of Probiotic (Turshi) Pickled Vegetables
Al‐Shawi, S. G., Swadi, W. A., & Al-Seraih, A. A. (2019) · Journal of Pure and Applied Microbiology · doi:10.22207/jpam.13.4.43 · Cited by 15
A Species-Specific qPCR Method for Enumeration of Lactobacillus sanfranciscensis, Lactobacillus brevis, and Lactobacillus curvatus During Cocultivation in Sourdough
Baek, H.-W., Kim, S.-A., Min, W.-K., Kang, S. D., Shim, S., Han, N. S., & Seo, J. (2020) · Food Analytical Methods · doi:10.1007/s12161-020-01920-2 · Cited by 15
Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami
Sawitzki, M. C., Fiorentini, Â. M., Cunha, A., Bertol, T. M., & Sant’Anna, E. S. (2008) · Food Science and Technology · doi:10.1590/s0101-20612008000300030 · Cited by 15
Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos
Marui, J., Boulom, S., Panthavee, W., Momma, M., Kusumoto, K.-I., Nakahara, K., & Saito, M. (2014) · Fisheries Science · doi:10.1007/s12562-014-0780-4 · Cited by 15
Characterization of amygdalin-degrading Lactobacillus species
Menon, R., Munjal, N., & Sturino, J. M. (2014) · Journal of Applied Microbiology · doi:10.1111/jam.12704 · Cited by 15
Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo
Vijayendra, S. V. N., & Gupta, R. C. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-0944-8 · Cited by 15

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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks