| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290355 | International Journal of Food Microbiology | 2012 | 11 Pages |
Abstract
⺠Up to date inventory of microbial species used in production of fermented foods. ⺠The inventory covers species of starter cultures and “natural floras”. ⺠Species with a documented beneficial technological purpose are included. ⺠We present a history of use also for newly established taxonomic units. ⺠The inventory consists of 195 bacterial species and 69 species of yeasts and molds.
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Authors
François Bourdichon, Serge Casaregola, Choreh Farrokh, Jens C. Frisvad, Monica L. Gerds, Walter P. Hammes, James Harnett, Geert Huys, Svend Laulund, Arthur Ouwehand, Ian B. Powell, Jashbhai B. Prajapati, Yasuyuki Seto, Eelko Ter Schure, Aart Van Boven,