Safety and quality of bacterially fermented functional foods and beverages: a mini review

作     者：Tolulope Joshua Ashaolu Tolulope Joshua Ashaolu

作者机构：Department for Management of Science and Technology Development Faculty of Applied SciencesTon Duc Thang UniversityHo Chi Minh CityVietnam 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2020年第4卷第3期

页      面：123-127页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

主　　题：protease functional foods fermented beverages lactic acid bacteria safety 

摘      要：Bacteria have been employed widely in the food and beverage industry,with evolving dimensions in recent *** derived from lactic acid bacteria(LAB)are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life,nutritional content,flavour,and texture quality,thus making fermented foods and beverages functional and *** review focuses on bacteria,especially protease-producing LAB used in food processing,and their usefulness in the production of functional foods and beverages.A case study of oat beverages was briefly explored due to its *** safety and quality importance of the food products were also considered with a few recommendations.