Concepedia

Starter Culture Optimization

Starter Culture Optimization is a methodological framework within food biotechnology that systematically enhances the functional performance of microbial starter cultures through the refinement of strain selection, environmental conditions, and metabolic activity to achieve desired fermentation outcomes.

373

Publications

19.5K

Citations

1.6K

Authors

439

Institutions

Publications per year

2017–2026

134

Parents

Publications

373

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

, , +16

Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use

Susanna Erkkilä, Esko Petäjä · Meat Science · 2000 · 291 citations

, , +17

Lactic acid bacteria in meat fermentation

Walter P. Hammes, Annegret Bantleon, Seunghwa Min · FEMS Microbiology Letters · 1990 · 287 citations

, , +17

Butanol and hexanol production in Clostridium carboxidivorans syngas fermentation: Medium development and culture techniques

J. Phillips, Hasan K. Atiyeh, Ralph S. Tanner et al. · Bioresource Technology · 2015 · 278 citations

, , +17

Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures

Nancy Gardner, Tony Savard, Paule Obermeier et al. · International Journal of Food Microbiology · 2001 · 256 citations

, , +16

1–5 of 373

Authors

1.6K

  1. LD
    Luc De Vuyst

    Vrije Universiteit Brussel, Belgium

    8 publications · 2.4K citations

    8

    h-index

  2. MG
    Margarita Garriga

    Institute of Agrifood Research and Technology, Spain

    6 publications · 385 citations

    6

    h-index

  3. TA
    Teresa Aymerich

    Institute of Agrifood Research and Technology, Spain

    6 publications · 385 citations

    6

    h-index

  4. CM
    Charles M. A. P. Franz

    Max Rubner Institut, Germany

    6 publications · 362 citations

    6

    h-index

  5. SM
    Suppasil Maneerat

    Prince of Songkla University, Thailand

    5 publications · 148 citations

    5

    h-index

1–5 of 1.6K

Institutions

439

  1. Jiangnan University

    Wuxi, China

    17 h-index

    90 publications

    3.5K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    11 h-index

    41 publications

    1.6K citations

  3. University of Patras

    Pátrai, Greece

    8 h-index

    22 publications

    1K citations

  4. Vrije Universiteit Brussel

    Brussels, Belgium

    8 h-index

    21 publications

    5.3K citations

  5. Prince of Songkla University

    Songkhla, Thailand

    7 h-index

    26 publications

    1.3K citations

  6. University of Liège

    Liège, Belgium

    7 h-index

    14 publications

    643 citations

  7. Democritus University of Thrace

    Komotini, Greece

    6 h-index

    16 publications

    812 citations

  8. University of Hohenheim

    Stuttgart, Germany

    6 h-index

    12 publications

    1.3K citations

1–8 of 439

Venues

  1. Food Microbiology

    22 publications · 1.6K citations

    21

    h-index

  2. LWT

    22 publications · 1K citations

    21

    h-index

  3. International Journal of Food Microbiology

    20 publications · 1.6K citations

    19

    h-index

  4. Meat Science

    15 publications · 1.4K citations

    15

    h-index

  5. Food Control

    12 publications · 530 citations

    12

    h-index

1–5