Safety assessment of lactic acid bacteria strains isolated from traditional Romanian fermented foods

Stefana Petrut; Ionela Sârbu; Diana Pelinescu; Tatiana Vassu

doi:10.1016/j.jbiotec.2019.05.169

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JOURNAL ARTICLE

Safety assessment of lactic acid bacteria strains isolated from traditional Romanian fermented foods

Stefana Petrut Ionela Sârbu Diana Pelinescu Tatiana Vassu

Year: 2019 Journal: Journal of Biotechnology Vol: 305 Pages: S47-S48 Publisher: Elsevier BV

DOI: 10.1016/j.jbiotec.2019.05.169

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Keywords:

Starter Food science Flavor Fermentation Chemistry Acetic acid bacteria Acetic acid Lactic acid Bacteria Fermentation in food processing Biology Biochemistry

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Topics

Food Quality and Safety Studies

Life Sciences → Agricultural and Biological Sciences → Food Science

Phytoestrogen effects and research

Health Sciences → Medicine → Pathology and Forensic Medicine

Nutrition, Health and Food Behavior

Health Sciences → Nursing → Nutrition and Dietetics

Safety assessment of lactic acid bacteria strains isolated from traditional Romanian fermented foods

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Citation History

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