Article

Starter cultures as a reservoir of antibiotic resistant microorganisms

2021-06-01

Abstract excerpt

Starter cultures are selected microbial strains intentionally added to food to obtain a product with desired organoleptic characteristics. The most important group of microorganisms used in starter cultures are bacteria, mostly lactic acid bacteria (LAB). For many years the safety criteria for the use of starter cultures in food production were based mainly on their long history of safe use. However, recent resear...

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Literature Corpus work: b85cfc86-0646-5054-a61e-14b96675a026
DOI: 10.1016/j.lwt.2020.109424

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