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

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.

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Bibliographic Details
Published inInternational Dairy Journal Vol. 14; no. 6; pp. 467 - 494
Main Authors Hemme, Denis, Foucaud-Scheunemann, Catherine
Format Book Review Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.06.2004
Elsevier Science
Elsevier
Subjects
Agricultural sciences
Bacteriocins
Bacteriophages
Biological and medical sciences
Cheese
Classification
Clinical occurrence
Dairy products
dairy technology
Food industries
Food microbiology
functional foods
Fundamental and applied biological sciences. Psychology
Genetics
Habitat
habitats
Infection
Leuconostoc
Life Sciences
Metabolism
Milk and cheese industries. Ice creams
Plasmids
Polysaccharides
Review
Taxonomy
Technology
Bacteriophages
Dairy products
Taxonomy
Leuconostoc
Cheese
Review
Metabolism
Infection
Polysaccharides
Technology
Plasmids
Clinical occurrence
Classification
Genetics
Habitat
Bacteriocins
Lactic acid bacteria
Bacteria
Micrococcales
Bacteriocin
Dairy product
Plasmid
Streptococcaceae
Health food
Food technology
Polysaccharide
POLYSACCHARIDE
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Summary: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.
Bibliography:http://dx.doi.org/10.1016/j.idairyj.2003.10.005
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
ObjectType-Review-3
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ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2003.10.005