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Start Over Author "Eric Beuvier" Journal food research international
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1. Green strategies to control redox potential in the fermented food industry

Author

Célia, Roussel, Bruno, Ebel, Edouard, Munier, Damien, Michelon, Florence, Martin-Dejardin, Eric, Beuvier, Joëlle, De Coninck, Philippe, Gaudu, and Rémy, Cachon

Subjects
Lactobacillales, Probiotics, Food Industry, Gases, Fermented Foods, Food Science
Abstract

Lactic acid bacteria (LAB) are important microorganisms in the food industry as functional starters for the manufacture of fermented food products and as probiotics. Redox potential (E

Published
2022
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