Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

被引：214

作者：

Hemme, D ^{[1
]}

Foucaud-Scheunemann, C ^{[1
]}

机构：

[1] INRA, Unite Rech Laitieres & Genet Appl, F-78352 Jouy En Josas, France

来源：

INTERNATIONAL DAIRY JOURNAL | 2004年 / 14卷 / 06期

关键词：

Leuconostoc; review; cheese; dairy products; habitat; classification; taxonomy; bacteriophages; technology; bacteriocins; metabolism; plasmids; genetics; polysaccharides; clinical occurrence; infection;

D O I：

10.1016/j.idairyj.2003.10.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：467 / 494

页数：28

共 286 条

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