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Journal of microbiology and biotechnology, v.30 no.7, 2020년, pp.955 - 961
Xu, Zhenbo (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) , Luo, Yuting (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) , Mao, Yuzhu (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) , Peng, Ruixin (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) , Chen, Jinxuan (School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology) , Soteyome, Thanapop (Home Economics Technology, Rajamangala University of Technology Phra Nakhon) , Bai, Caiying (Guangdong Women and Children Hospital) , Chen, Ling (School of Fo) , Liang, Yi , Su, Jianyu , Wang, Kan , Liu, Junyan , Kjellerup, Birthe V.
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Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus...
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