Safety assessment of dairy microorganisms : The Lactobacillus genus
- Author
- BERNARDEAU, Marion1 2 ; VERNOUX, Jean Paul1 ; HENRI-DUBERNET, Ségolène3 ; GUEGUEN, Micheline1
[1] Laboratoire de Microbiologie Alimentaire, ISBIO, Université de Caen Basse-Normandie, Esplanade de la Paix, 14032 Caen, France
[2] Sorbial SAS, Route de Spay, 72700 Allonnes, France
[3] Fromageries BEL Département Recherche Appliquée, 7 Bd de l'industrie, BP77, 41102 Vendôme, France - Issue title
- Contribution to the Safety Assessment of Technological Microflora Found in Fermented Dairy Products
- Author (monograph)
- CHAMBA, Jean-François (Editor)1 ; JAMET, Emmanuel (Editor)2 ; OGIER, Jean-Claude (Editor); THIERRY, Anne (Editor)
[1] ITFF-419, route de champs laitiers, BP 30, 74801 La Roche Sur Foron, France
[2] Résomil-Maison du Lait, 42, rue de Châteaudun, 75314 Paris, France - Source
International journal of food microbiology. 2008, Vol 126, Num 3, pp 278-285, 8 p ; ref : 2 p.1/2
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Dairy products Lactobacillus Safety assessment
- Keyword (fr)
- Lactobacillus Microorganisme Produit laitier Sécurité Bactérie lactique Bactérie Lactobacillaceae
- Keyword (en)
- Lactobacillus Microorganism Dairy product Safety Lactic acid bacteria Bacteria Lactobacillaceae
- Keyword (es)
- Lactobacillus Microorganismo Producto lácteo Seguridad Bacteria láctica Bacteria Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20690077
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2007.08.015 
https://dx.doi.org/10.1016/j.ijfoodmicro.2007.08.015
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