African fermented dairy products - Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security

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Author
Jans, Christoph
Meile, Leo
Kaindi, Dasel W.M.
Kogi-Makau, Wambui
Lamuka, Peter O.
Renault, Pierre
Kreikemeyer, Bernd
Lacroix, Christophe
Hattendorf, Jan
Zinsstag, Jakob
Schelling, Esther
Fokou, Gilbert
Bonfoh, Bassirou
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Date
2017-06-05
Type
    Review Article
Rights / license
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Permanent link
https://doi.org/10.3929/ethz-b-000191664
Publication status
published
External links
Journal / series
International Journal of Food Microbiology
Volume
250
Pages / Article No.
27 - 36
Publisher
Elsevier
Subject
Milk production; Streptococcus bovis/Streptococcus equinus complex; Food fermentation; Lactic acid bacteria; Microbiota; Streptococcus infantarius
Organisational unit
02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health
03626 - Lacroix, Christophe (emeritus) / Lacroix, Christophe (emeritus)  
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Citations
Cited 54 times in Scopus
ETH Bibliography
yes
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