title: Importance of lactobacilli in food and feed biotechnology.
authors.affiliation: Agricultural Research Council, Research Centre for Forage and Dairy Productions (CRA-FLC), Via Lombardo 11, 26900 Lodi, Italy. giorgio.giraffa@entecra.it
authors.forename: Giorgio
authors.initials: G
authors.lastname: Giraffa
authors.forename: Nina
authors.initials: N
authors.lastname: Chanishvili
authors.forename: Yantyati
authors.initials: Y
authors.lastname: Widyastuti
mesh_terms: D000383:Agriculture / Q000379:methods; D000821:Animal Feed / Q000382:microbiology; D001709:Biotechnology; D043302:Cultured Milk Products / Q000382:microbiology; D003611:Dairy Products / Q000382:microbiology*; D003612:Dairying; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005524:Food Technology; D019344:Lactic Acid; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism; D019936:Probiotics; D012820:Silage / Q000382:microbiology*
chemical_list: D019344:Lactic Acid