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

Research works printed but not linked: 3

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Nucleic acid-based approaches to investigate microbial-related cheese quality defects
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See all 1,852

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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