Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13806
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dc.rights.licenseBY-NC-ND-
dc.contributor.authorGrujović, Mirjana-
dc.contributor.authorMladenovic, Katarina-
dc.contributor.authorSemedo-Lemsaddek, Teresa-
dc.contributor.authorLaranjo, Marta-
dc.contributor.authorStefanović, Olgica-
dc.contributor.authorKocic-Tanackov, Suncica-
dc.date.accessioned2022-01-17T12:20:42Z-
dc.date.available2022-01-17T12:20:42Z-
dc.date.issued2022-01-13-
dc.identifier.issn1541-4337en_US
dc.identifier.urihttps://scidar.kg.ac.rs/handle/123456789/13806-
dc.description.abstractTraditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.en_US
dc.language.isoenen_US
dc.relation.ispartofComprehensive reviews in food science and food safetyen_US
dc.rightsopenAccess-
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.subjectNon-starter lactic acid bacteria (nsLAB)en_US
dc.subjectprobioticsen_US
dc.subjectfermented foodsen_US
dc.subjectacidification activityen_US
dc.titleAdvantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probioticsen_US
dc.typearticleen_US
dc.description.versionAccepted for publishingen_US
dc.identifier.doi10.1111/1541-4337.12897en_US
dc.type.versionReviewedVersionen_US
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