Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

Grujović, Mirjana; Mladenović, Katarina; Semedo-Lemsaddek, Teresa; Laranjo, Marta; Stefanović, Olgica; Kocić-Tanackov, Sunčica

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eNauka > Results > Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics

Title:	Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
Authors:	Grujović, Mirjana ; Mladenović, Katarina ; Semedo-Lemsaddek, Teresa; Laranjo, Marta; Stefanović, Olgica ; Kocić-Tanackov, Sunčica
Issue Date:	2022
Publication:	Comprehensive reviews in food science and food safety
ISSN:	1541-4337 Comprehensive Reviews in Food Science and Food Safety
Type:	Article
Collation:	vol. 21 br. 2 str. 1537-1567
DOI:	10.1111/1541-4337.12897
WoS-ID:	000742213300001
Scopus-ID:	2-s2.0-85122135168
PMID:	35029033
URI:	https://enauka.gov.rs/handle/123456789/574152 https://scidar.kg.ac.rs/handle/123456789/13806
M-category:	21aM21a

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