Bacteria in fermented foods

Heller, K. J. (2001). Probiotic bacteria in fermented foods product characteristics and starter organisms. American Journal of Clinical Nutrition, 73(2), 374S-379S. 

Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems... 

Table 17.1. Vitamin enrichment by lactic acid bacteria in fermented foods.

Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods... 

Figure 19.2. Schematic overview of conversion pathways ieading to the formation of the main fiavor compounds by iactic acid bacteria in fermented foods. Enzymes extraceiiuiar enzymes or intraceiiuiar enzymes reieased from iysed ceiis broken arrows chemicai (non enzymatic) reactions red, boid fiavor compounds biue, itaiics main enzymes invoived.

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