Journal ArticleDOI
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy,Luc De Vuyst +1 more
TLDR
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.read more
Citations
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Role of Postbiotics in Diabetes Mellitus: Current Knowledge and Future Perspectives
TL;DR: In this paper, a review of the current knowledge about postbiotic compounds and their potential application in diabetes management is presented, and the results indicate that postbiotics hold promise as a potential novel therapeutic strategy for DM.
Journal ArticleDOI
Biomass production of Lactobacillus plantarum LP02 isolated from infant feces with potential cholesterol- lowering ability
TL;DR: The biomass of L. plantarum PL02 produced by fed-batch fermentation was greater than that achieved by batch fermentation and the fed- batch method might also be suitable for other lactic acid bacteria fermentation.
Journal ArticleDOI
Lactic acid bacteria isolated from fermented flour of finger millet, its probiotic attributes and bioactive properties
Divisekera Mudiyanselage Wasundara Devanmini Divisekera,Jayanetti Koralalage Ramani Radhika Samarasekera,Chamari Hettiarachchi,Jaanaki Gooneratne,Muhammad Iqbal Choudhary,Subramaniam Gopalakrishnan,Atia-tul Wahab +6 more
TL;DR: Five lactic acid bacteria isolated from fermented flour of selected finger millet varieties grown in Sri Lanka exhibited in vitro safety attributes and could tolerate acid, gastric juice, bile, salt, phenol, and temperature under simulated gastric conditions, and also were susceptible to antibiotics tested.
Journal ArticleDOI
Genetic diversity and dynamics of bacterial and yeast strains associated to Spanish-style green table-olive fermentations in large manufacturing companies.
Helena Lucena-Padrós,Belén Caballero-Guerrero,Antonio Maldonado-Barragán,José Luis Ruiz-Barba +3 more
TL;DR: A range of well adapted strains (genotypes), especially those belonging to the lactic acid bacteria, which could be useful to improve safety and quality of table olive fermentations are identified.
Journal ArticleDOI
Effect of starter cultures on fermentation of naturally and alkali-treated cv. Conservolea green olives
TL;DR: In this paper, the effect of starter cultures, i.e., a commercial (CM, based on Lactobacillus pentosus appropriate for olives fermentation) and an autochthonous (OSC, developed by oleuropeinolytic strains belonging to the Lactibacillus plantarum group, isolated from olives) on the microbiological profile and physicochemical traits during the fermentation of naturally (untreated) and alkali-treated cv. Conservolea green olives was studied in comparison to uninoculated spontaneous fermentation
References
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Journal ArticleDOI
Bacteriocins: Safe, natural antimicrobials for food preservation
TL;DR: Toxicity data exist for only a few bacteriocins, but research and their long-time intentional use strongly suggest that bacteriOCins can be safely used.
Journal ArticleDOI
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.
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Microbiology of Fermented Foods
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Journal ArticleDOI
Heteropolysaccharides from lactic acid bacteria.
Luc De Vuyst,Bart Degeest +1 more
TL;DR: Suggestions are made for strain improvement, enhanced productivities and advanced modification and production processes that may contribute to the economic soundness of applications with this promising group of biomolecules.
Journal ArticleDOI
Recent advances in cheese microbiology
TL;DR: Developments in this area have recently undergone a major revolution through the development of a range of molecular techniques, which enable rapid identification of individual isolates to species and strain level and should lead to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality in the coming years.