Bacterial diversity and functionalities in food fermentations
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160 citations
Cites background from "Bacterial diversity and functionali..."
...694 Sourdough has many functionalities and advantages as the metabolic activity of LAB during 695 sourdough fermentation improves several dough properties, thus, bread quality (Arendt et al., 696 2007; Corsetti and Settanni, 2007; Ravyts et al., 2012; Zannini et al., 2009)....
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...711 Due to its antifungal characteristics, many sourdough LAB are effective replacements for 712 chemical preservatives (Arendt et al., 2007; Chavan and Chavan, 2011; Gänzle et al., 2007; 713 Hansen and Schieberle, 2005; Liu et al., 2008; Ravyts et al., 2012)....
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...…468 microbial safety, texture, sensory characteristics, nutritional value, and overall quality of the 469 fermented products offering beneficial health outcomes to consumers (Di Cagno et al., 2012; 470 Pawlowska et al., 2012; Peres et al., 2012; Ravyts et al., 2012; Vignolo et al., 2012)....
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119 citations
95 citations
Cites background from "Bacterial diversity and functionali..."
...In some fermented meats, especially in variants produced in theMediterranean area,filamentous fungi also play a role in sensory development due to their visual appearance and their proteolytic and lipolytic activities (Leroy et al., 2006; Ravyts et al., 2012)....
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...(2016), expertise of themanufacturer, but also on themicrobiota that is present during the production process (Leroy et al., 2013; Ravyts et al., 2012)....
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...Reappraisal of the technique of spontaneous fermentation by indigenous CNS may in principle offer attractive and distinct aromas based on the specific metabolic activities of wild-type strains (Ravyts et al., 2012; Settanni & Moschetti, 2014)....
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...carnosus is often more fit than other CNS species, especially in highly acidified fermented meats (Ravyts et al., 2012; Søndergaard & Stahnke, 2002)....
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...The latter are microorganisms that are naturally present on the raw meat or that originate from the environment (Ravyts et al., 2012; Talon et al., 2007)....
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93 citations
Cites background from "Bacterial diversity and functionali..."
...…(Baruzzi et al., 2006; Fontana et al., 2005) as they are involved in hygienic and sensory properties, such as lactic acid bacteria involved in acidification while coagulase-negative staphylococci (CNS) group in the development of colour and flavour (Ravyts et al., 2012; Talon et al., 2007)....
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...The fermentation of carbohydrates is mainly performed by lactic acid bacteria that dominates the fermentation process and produces lactic acid and other aroma compounds such as diacetyl, acetaldehyde, ethanol, acetic, propionic acids among others (Ravyts et al., 2012)....
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...…the other hand, the potential role of yeast in traditional sausages has not been established yet and it is necessary to look for new strategies to improve and diversify traditional dry sausage flavour (Ravyts et al., 2012; Talon et al., 2007) in order to counteract the effect of the reformulation....
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...On the other hand, the potential role of yeast in traditional sausages has not been established yet and it is necessary to look for new strategies to improve and diversify traditional dry sausage flavour (Ravyts et al., 2012; Talon et al., 2007) in order to counteract the effect of the reformulation....
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..., 2005) as they are involved in hygienic and sensory properties, such as lactic acid bacteria involved in acidification while coagulase-negative staphylococci (CNS) group in the development of colour and flavour (Ravyts et al., 2012; Talon et al., 2007)....
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92 citations
References
1,567 citations
"Bacterial diversity and functionali..." refers background in this paper
...Currently, the search for novel, functional starter cultures opens perspectives [1, 6]....
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...This limits product diversity and may lead to non-optimally applied microorganisms as starter cultures [1]....
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...As a result, the market of pro- and prebiotics, natural food preservatives, and natural texturisers for dairy application is expanding [1]....
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...In an attempt to counterbalance these problems, the use of functional starter cultures has been proposed [1]....
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...The outcome of the first spontaneous fermented foods must have been uncertain, depending on the microbiota initially present [1]....
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1,097 citations
"Bacterial diversity and functionali..." refers background in this paper
...Lactic acid bacteria (LAB) are of particular interest in fermented foods, because they produce lactic acid as a common metabolic end metabolite [3]....
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782 citations
"Bacterial diversity and functionali..." refers background in this paper
...Incubation temperature, pH, and the available carbohydrates and nitrogen sources may all be of importance [91,92]....
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...0 [91], suggesting that maintaining higher pH values will result in increased HePS production, as the exponential growth phase would be extended....
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661 citations
"Bacterial diversity and functionali..." refers background in this paper
...Bacteriocins from LAB offer several desirable properties, as these substances are generally recognised as safe, not active against eukaryotic cells, inactivated by digestive proteases, not influencing the gut microbiota, usually pH- and heat tolerant, often having a bactericidal mode of action, and not displaying cross-resistance with antibiotics [36]....
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567 citations