Recommendations for the use of standardised abbreviations for the former Lactobacillus genera, reclassified in the year 2020

Autor(es)

Todorov, S. D. ; Penna, A. L. Baretto ; Venema, K. ; Holzapfel, W. H. ; Chikindas, M. L.

• Tipo de documento: Artigo Científico
• Fonte: BENEFICIAL MICROBES; v. 15, n. 1, p. 4-pg., 2024-01-01.

Resumo

(1)ProBacLab, Laboratorio de Microbiologia de Alimentos, Departamento de Alimentos e Nutricao Experimental, Faculdade de Ciencias Farmaceuticas, Universidade de Sao Paulo, Sao Paulo, 05508-000, SP, Brazil; (2)Food Research Center (FoRC), Laboratorio de Microbiologia de Alimentos, Departamento de Alimentos e Nutricao Experimental, Faculdade de Ciencias Farmaceuticas, Universidade de Sao Paulo, Sao Paulo 05508-000, SP, Brazil; (3)CISAS - Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politecnico de Viana do Castelo, Viana do Castelo 4900-347, Portugal; (4)Sao Paulo State University - UNESP, Department of Food Engineering and Technology, 15054-000, Sao Jose Do Rio Preto, SP, Brazil; (5)Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University-Campus Venlo, 5928 SZ Venlo, the Netherlands; (6)Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Republic of Korea; (7)Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, New Brunswick, NJ 08901, USA; (8)Center for Agrobiotechnology, Don State Technical University, Gagarina Sq., 1, Rostov-on-Don, 344000, Russia; (9)Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, Moscow, 119991, Russia; *[e-mail]; [e-mail]; [e-mail]; [e-mail] (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs