Journal ArticleDOI
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage
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TLDR
One hundred and thirteen strains of lactic acid bacteria (LAB) were selected from 351 isolates from 15 samples of traditionally fermented household bushera from Uganda and also from laboratory-preparedBushera using API 50 CHL kits and additional biochemical tests to assess their ability to ferment 49 carbohydrates.About:
This article is published in International Journal of Food Microbiology.The article was published on 2003-02-15. It has received 279 citations till now. The article focuses on the topics: Lactococcus & Leuconostoc.read more
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Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.
Daniel Granato,Gabriel Favalli Branco,Filomena Nazzaro,Adriano G. Cruz,José de Assis Fonseca Faria +4 more
TL;DR: An overview of functional food development is presented, emphasizing nondairy foods that contain probiotic bacteria strains, and an increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance.
Journal ArticleDOI
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
TL;DR: The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods.
Journal ArticleDOI
Trends in non-dairy probiotic beverages
TL;DR: Non-dairy probiotic beverages are being commercialized and are discussed in this review, probably, beverages such as fruit and vegetable juices would be the next food category where the healthy probiotic bacteria will make their mark.
Journal ArticleDOI
The genus Weissella: taxonomy, ecology and biotechnological potential.
Vincenzina Fusco,Grazia Marina Quero,Gyu-Sung Cho,Jan Kabisch,Diana Meske,Horst Neve,Wilhelm Bockelmann,Charles M. A. P. Franz +7 more
TL;DR: Bacteria belonging to the genus Weissella are important both from a technological, as well as from a medical point of view, and both aspects should be taken into account in any envisaged biotechnological applications.
Journal ArticleDOI
Fermented beverages with health-promoting potential: Past and future perspectives
Alan J. Marsh,Alan J. Marsh,Colin Hill,R. Paul Ross,R. Paul Ross,Paul D. Cotter,Paul D. Cotter +6 more
TL;DR: In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices as mentioned in this paper.
References
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Journal ArticleDOI
Lactic acid bacteria of foods and their current taxonomy.
TL;DR: Application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification and the relationship of the bacteria of food fermentation and spoilage is reviewed.
OtherDOI
Lactic acid bacteria: classification and physiology.
TL;DR: The present taxonomy relies partly on true phylogenetic relationships, largely based on morphology, mode of glucose fermentation, growth at different temperatures, configuration of the lactic acid produced, ability to grow at high salt concentrations, and acid or alkaline tolerance.
Book
Handbook of indigenous fermented foods
TL;DR: Introduction to indigenous fermentation foods: Indonesian temple and related fermentations - protein-rich vegetarian meat substitutes indigenous fermented foods involving an acid fermentation preserving and enhancing organoleptic and nutritional qualities of fresh foods indigenous fermented Foods involving an alkaline fermentation.
Book
The Genera of Lactic Acid Bacteria
TL;DR: This data indicates that the phylogenetic relationships of Lactic Acid Bacteria of the Genera Bacillus and Sporolactobacillus are related to each other by at least half a chromosome.