Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods
01 Jan 2018-pp 25-52
TL;DR: This chapter outlines about fermented foods, starter culture types, selection criteria, starterculture markets, role and application of LAB and yeast in fermented foods.
Abstract: Consumption of fermented foods has substantially increased in the recent years due to their valuable traits that extend well beyond shelf life, preservation and sensory qualities. These foods turn out to play a central role in the diet of several cultures because of its enriched health benefits that are known to possess antimicrobial, antidiabetic, anti-atherosclerotic, antioxidant and anti-inflammatory activities. Consequently, fermentable microorganisms, fermentation process and its products draw scientific interest. Currently fermented food production is mainly carried out using starter cultures for a precise and expectable fermentation. Lactic acid bacteria (LAB) and yeast are the highly studied starters applied in several fermented food production industries such as dairy, meat, sourdough, vegetables, etc. Advanced genetic approaches towards selection of promising organisms can meet the huge demand in starter culture markets along with providing functional value to some traditional food products. This chapter outlines about fermented foods, starter culture types, selection criteria, starter culture markets, role and application of LAB and yeast in fermented foods.
Citations
More filters
TL;DR: The development of new enterococcal probiotics needs a strict assessment with regard to safety aspects for selecting the truly harmlessEnterococcal strains for safe applications, as well as giving some data of the different points of view about this question.
Abstract: Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant, soil, foods, and gastrointestinal tract of humans and animals. They were previously used as starters in food fermentation due to their biotechnological traits (enzymatic and proteolytic activities) or protective cultures in food biopreservation due to their produced antimicrobial bacteriocins called enterocins or as probiotics, live cells with different beneficial characteristics such as stimulation of immunity, anti-inflammatory activity, hypocholesterolemic effect, and prevention/treatment of some diseases. However, in the last years, the use of enterococci in foods or as probiotics caused an important debate because of their opportunistic pathogenicity implicated in several nosocomial infections due to virulence factors and antibiotic resistance, particularly the emergence of vancomycin-resistant enterococci. These virulence traits of some enterococci are associated with genetic transfer mechanisms. Therefore, the development of new enterococcal probiotics needs a strict assessment with regard to safety aspects for selecting the truly harmless enterococcal strains for safe applications. This review tries to give some data of the different points of view about this question.
134 citations
TL;DR: The role of pickles in filing the gap in food security, the safety aspect of traditionalPickles and biofortication as an interesting technique to improve the quality of traditional pickles are tackled.
101 citations
TL;DR: Fermentation of food confers desirable properties and improves food quality and is also a notable inexpensive mycotoxin decontamination strategy that can be explored not only to improve the constituents in food, but equally reduce and at best eliminate mycotoxins as mentioned in this paper.
57 citations
01 Jan 2000
TL;DR: The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed in this article, where the authors present a detailed review of the principal pathways.
Abstract: The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lac- tate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours. Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses). Lipolysis results directly in the formation of flavour compounds by liberating free fatty acids (FFA). FFA may also be metabolized to alkan-2-ones and fatty acid lactones. Proteolysis of the caseins to a range of small- and intermediate-sized peptides and free amino acids (FAA) probably only contributes to the background flavour of most cheese varieties, but FAA are important precursors for a range of poorly-understood catabolic reactions which produce volatile compounds essential for flavour.
50 citations
TL;DR: It is found that both EPSs can induce apoptosis which were confirmed by DAPI and Annexin V/PI assays, and the data showed that the EPSs could not act via ferroptotic pathways, however, they could hinder the AKT-1, mTOR, and JAK-1 pathways, and inducing apoptosis.
41 citations
References
More filters
TL;DR: The study of antibiotic resistance has been historically concentrated on the analysis of bacterial pathogens and on the consequences of acquiring resistance for human health, but the studies on antibiotic resistance should not be confined to clinical-associated ecosystems.
Abstract: Work in our laboratory is supported by grants BIO2008-00090 from the Spanish Ministry of Science and Innovation and KBBE-227258 (BIOHYPO), HEALTH-F3-2011-282004 (EVOTAR), and HEALTH-F3-2010-241476 (PAR) from European Union.
2,103 citations
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: It is becoming increasingly clear that the selective development of T-cell-polarizing DC subsets is related to the ligation of particular receptors that are involved in DC maturation, and several inconsistencies with this concept remain.
Abstract: Dendritic cells (DCs) are central in the orchestration of the various forms of immunity and tolerance. Their immunoregulatory role mainly relies on the ligation of specific receptors that initiate and modulate DC maturation resulting in the development of functionally different effector DC subsets that selectively promote T helper 1 (TH1)-, TH2- or regulatory T-cell responses. These DC-priming receptors include pattern recognition receptors (PRRs), which discriminate between (groups of) pathogens, as well as receptors that bind tissue factors that are produced either constitutively or in response to infection with pathogens, and characterize the type of tissue and the pathogen-specific response pattern of this tissue. Although it is becoming increasingly clear that the selective development of T-cell-polarizing DC subsets is related to the ligation of particular receptors that are involved in DC maturation, several inconsistencies with this concept remain.
1,441 citations
TL;DR: In this article, several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms, including origin (healthy human GI tract), non-pathogenicity and antibiotic resistance characteristics.
1,161 citations
TL;DR: The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed in this article, where the authors present a detailed review of the principal pathways.
Abstract: The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lac- tate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours. Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses). Lipolysis results directly in the formation of flavour compounds by liberating free fatty acids (FFA). FFA may also be metabolized to alkan-2-ones and fatty acid lactones. Proteolysis of the caseins to a range of small- and intermediate-sized peptides and free amino acids (FAA) probably only contributes to the background flavour of most cheese varieties, but FAA are important precursors for a range of poorly-understood catabolic reactions which produce volatile compounds essential for flavour.
1,091 citations