Food fermentations: role of microorganisms in food production and preservation.
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.
About: This article is published in International Journal of Food Microbiology.The article was published on 1999-09-15. It has received 1013 citations till now. The article focuses on the topics: Fermentation starter & Food microbiology.
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TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
Abstract: The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties.
1,567 citations
TL;DR: This review focuses first on some of the indigenous fermented foods and beverages produced world-wide that have not received the scientific attention they deserve in the last decades.
850 citations
TL;DR: This review will mainly focus on the use of lactic acid bacteria (LAB) for food improvement, given their extensive application in a wide range of fermented foods and their tremendous potential for extension of shelf-life and improvement of safety of a variety of foods.
804 citations
Cites background from "Food fermentations: role of microor..."
...They have a very broad mode of action and inhibit both Gram-positive and Gram-negative bacteria as well as yeast and moulds (Blom and Mortvedt, 1991; Caplice and Fitzgerald, 1999)....
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...The preservative action of starter strains in food and beverage systems is attributed to the combined action of a range of antimicrobial metabolites produced during the fermentation process (de Vuyst and Vandamme, 1994a; Caplice and Fitzgerald, 1999)....
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...Table 1 Biopreservation by lactic acid bacteria Product Microorganisms Substrate Wine, beer Saccharomyces cerevisiae, LAB grapes, grain, hops Bread Saccharomyces cerevisiae, LAB wheat, rye, grains Cheddar cheese Lactococcus (cremoris, lactis) and leuconostoc milk Swiss-type cheese Lactobacillus (delbruckii, bulgaricus, helveticus) milk Mould- and smear-ripened cheeses Carnobacterium piscicola, Brevibacterium linens milk Yogurts St. thermophilus and Lb. bulgaricus milk Kefir Lactococci, yeast, Lb. kefir (and others) milk Fermented meats ( < chicken) Pediococci, Staphylococci, various LAB pork, beef Sauerkraut L. lactis, Leuc. mesent., Lactobacillus (brevis, plantarum, curvatus, sake) cabbage Soy sauce Aspergillus oryzae/soyae, lactobacilli and Zygosaccharomyces rouxii soy beans and wheat Vegetables Enterococcus (mundtii, faecium), Lactococcus (cremoris, lactis), Lactobacillus (plantarum, casei) vegetables Fish Carnobacterium (piscicola, divergens) fish Sources: Caplice and Fitzgerald (1999) and Cleveland et al. (2001)....
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...…lactobacilli and Zygosaccharomyces rouxii soy beans and wheat Vegetables Enterococcus (mundtii, faecium), Lactococcus (cremoris, lactis), Lactobacillus (plantarum, casei) vegetables Fish Carnobacterium (piscicola, divergens) fish Sources: Caplice and Fitzgerald (1999) and Cleveland et al. (2001)....
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TL;DR: It is shown that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important, and how new avenues of investigation may enhance the ability to combat, manipulate, or exploit bacterial- fungal complexes for the economic and practical benefit of humanity.
Abstract: Bacteria and fungi can form a range of physical associations that depend on various modes of molecular communication for their development and functioning. These bacterial-fungal interactions often result in changes to the pathogenicity or the nutritional influence of one or both partners toward plants or animals (including humans). They can also result in unique contributions to biogeochemical cycles and biotechnological processes. Thus, the interactions between bacteria and fungi are of central importance to numerous biological questions in agriculture, forestry, environmental science, food production, and medicine. Here we present a structured review of bacterial-fungal interactions, illustrated by examples sourced from many diverse scientific fields. We consider the general and specific properties of these interactions, providing a global perspective across this emerging multidisciplinary research area. We show that in many cases, parallels can be drawn between different scenarios in which bacterial-fungal interactions are important. Finally, we discuss how new avenues of investigation may enhance our ability to combat, manipulate, or exploit bacterial-fungal complexes for the economic and practical benefit of humanity as well as reshape our current understanding of bacterial and fungal ecology.
646 citations
Cites background from "Food fermentations: role of microor..."
...), which are metabolically adapted for the osmotic and pH conditions of the brine (60)....
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TL;DR: This review focuses on the role of the most important group of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsible of flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of Sourdough.
409 citations
References
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TL;DR: A group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their potential use as food preservatives and as antibacterial agents to combat certain infections due to gram- positive pathogenic bacteria.
2,819 citations
Book•
01 Jan 1970
TL;DR: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do, and contains material that goes beyond what normally is covered in a one-term course.
Abstract: This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.
2,505 citations
TL;DR: The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.
Abstract: Lactic acid bacteria produce a variety of bacteriocins that have recently come under detailed investigation. The biochemical and genetic characteristics of these antimicrobial proteins are reviewed and common elements are discussed between the different classes of bacteriocins produced by these Gram-positive bacteria.
2,013 citations
Book•
01 Jan 2013
TL;DR: Factors of Special Significance to food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index are listed.
Abstract: Factors of Special Significance to Food Microbiology Microbial Spoilage of Foods Foodborne Pathogenic Bacteria Mycotoxigenic Molds Viruses Foodborne and Waterborne Parasites Preservatives and Preservation Methods Food Fermentations Advanced Techniques in Food Microbiology Index
1,872 citations
TL;DR: A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide, indicating that this substance is a bacteriocin, which was designated sakacin A.
Abstract: A total of 221 strains of Lactobacillus isolated from meat and meat products were screened for antagonistic activities under conditions that eliminated the effects of organic acids and hydrogen peroxide. Nineteen strains of Lactobacillus sake, three strains of Lactobacillus plantarum, and one strain of Lactobacillus curvatus were shown to inhibit the growth of some other lactobacilli in an agar spot test; and cell-free supernatants from 6 of the 19 strains of L. sake exhibited inhibitory activity against indicator organisms. Comparison of the antimicrobial spectra of the supernatants suggested that the inhibitory compounds were not identical. One of the six strains, L. sake Lb 706, was chosen for further study. The compound excreted by L. sake Lb 706 was active against various lactic acid bacteria and Listeria monocytogenes. Its proteinaceous nature, narrow inhibitory spectrum, and bactericidal mode of action indicated that this substance is a bacteriocin, which we designated sakacin A. Curing experiments with two bacteriocin-producing strains of L. sake resulted in mutants that lacked both bacteriocin activity and immunity to the bacteriocin. Plasmid profile analysis of L. sake Lb 706 and two bacteriocin-negative variants of this strain indicated that a plasmid of about 18 megadaltons may be involved in the formation of bacteriocin and immunity to this antibacterial compound. In mixed culture, the bacteriocin-sensitive organisms were killed after the bacteriocin-producing strain reached maximal cell density, whereas there was no decrease in cell number in the presence of the bacteriocin-negative variant. Images
1,355 citations