The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1759-5053
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods ; day:4 ; month:1 ; year:2021 ; pages:1-13
Nature reviews / Gastroenterology & hepatology. Gastroenterology & hepatology ; (4.1.2021), 1-13
- Creator
-
Marco, Maria L.
Sanders, Mary Ellen
Gänzle, Michael G.
Arrieta, Marie Claire
Cotter, Paul D.
Vuyst, Luc De
Hill, Colin
Holzapfel, Wilhelm
Lebeer, Sarah
Merenstein, Dan
Reid, Gregor
Wolfe, Benjamin E.
Hutkins, Robert
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1038/s41575-020-00390-5
- URN
-
urn:nbn:de:101:1-2021020603255564538083
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
- 15.08.2025, 7:23 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Marco, Maria L.
- Sanders, Mary Ellen
- Gänzle, Michael G.
- Arrieta, Marie Claire
- Cotter, Paul D.
- Vuyst, Luc De
- Hill, Colin
- Holzapfel, Wilhelm
- Lebeer, Sarah
- Merenstein, Dan
- Reid, Gregor
- Wolfe, Benjamin E.
- Hutkins, Robert
- SpringerLink (Online service)
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Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Enhancing of nutritional properties of quinoa fermented by probiotics
Importance of lactic acid bacteria in Asian fermented foods
Impact of Bacillus in fermented soybean foods on human health
Sleep promoting and omics exploration on probiotics fermented Gastrodia elata Blume
Traditional fermented foods of Benin Republic: microbiological safety and health benefits
Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Ethnic foods: impact of probiotics on human health and disease treatment
Characterization of the broad-spectrum antibacterial activity of bacteriocin-like inhibitory substance-producing probiotics isolated from fermented foods
Characterization of indigenous lactobacilli from dairy fermented foods of Haryana as potential probiotics utilizing multiple attribute decision-making approach
Traditional Brazilian fermented foods: cultural and technological aspects
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Enhancing of nutritional properties of quinoa fermented by probiotics
Importance of lactic acid bacteria in Asian fermented foods
Impact of Bacillus in fermented soybean foods on human health
Sleep promoting and omics exploration on probiotics fermented Gastrodia elata Blume
Traditional fermented foods of Benin Republic: microbiological safety and health benefits
Antimicrobial resistance in coagulase-negative staphylococci from Nigerian traditional fermented foods
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