The Probiotic <i>Enterococcus Lactis</i> SF68 as a Potential Food Fermentation Microorganism for Safe Food Production-Reference-Cited by-同舟云学术

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The Probiotic Enterococcus Lactis SF68 as a Potential Food Fermentation Microorganism for Safe Food Production

Published:2024-08-05 Issue:32 Volume:72 Page:18089-18099
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tadesse Belay Tilahun¹²^ORCID,Gu Liuyan³,Solem Christian¹^ORCID,Mijakovic Ivan²⁴^ORCID,Jers Carsten²

Affiliation:

1. National Food Institute, Research Group for Microbial Biotechnology and Biorefining, Technical University of Denmark, Lyngby 2800, Denmark

2. Novo Nordisk Foundation Center for Biosustainability, Lyngby 2800, Denmark

3. Department of Bio- and Chemical Engineering, Aarhus University, Gustav Wieds vej 10, Aarhus 8000, Denmark

4. Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg 412 96, Sweden

Funder

Danmarks Tekniske Universitet

Novo Nordisk Fonden

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c03644

Reference76 articles.

1. Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

2. Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

3. Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

4. The role and application of enterococci in food and health

5. Enterococci from foods

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