Publication: An approach to select Lactobacillus isolates as protective cultures for food fermentations
An approach to select Lactobacillus isolates as protective cultures for food fermentations
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Inglin, R. C., Delbrück, A. I., Fässler, B., Siebenmann, K. E., Lacroix, C., Stevens, M. J. A., & Meile, L. (2018). An approach to select Lactobacillus isolates as protective cultures for food fermentations. Journal of Food Safety, 38, e12483. https://doi.org/10.1111/jfs.12483
Abstract
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Abstract
Food waste reduction can be achieved by applying protective cultures to avoid spoilage of fermented food products. In this study, we present an approach to screen large numbers of strains for potential use as protective cultures in food. A phenotypic screening of 504 Lactobacillus strains for 27 food‐relevant growth conditions revealed variations and physiological limits for the genus. Previously, the strains were tested for their antibacterial activity in a high‐throughput assay. Here, the activity of 22 positive strains from that sc
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Creators (Authors)
- Inglin, Raffael C
- Delbrück, Alessia I
- Fässler, Benjamin
- Siebenmann, Katharina E
- Lacroix, Christophe
- Stevens, Marc J A
- Meile, Leo
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Citations
Inglin, R. C., Delbrück, A. I., Fässler, B., Siebenmann, K. E., Lacroix, C., Stevens, M. J. A., & Meile, L. (2018). An approach to select Lactobacillus isolates as protective cultures for food fermentations. Journal of Food Safety, 38, e12483. https://doi.org/10.1111/jfs.12483
