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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Journal ArticleDOI
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity
Ilse Scheirlinck,R. Van der Meulen,Gino Vrancken,L. De Vuyst,Luca Settanni,Peter Vandamme,Geert Huys +6 more
TL;DR: It is demonstrated that a polyphasic approach remains highly useful for identification of isolates belonging to genotypically heterogeneous species such as L. rossiae, and the discriminatory power of housekeeping genes as alternative genomic markers for the 16S rRNA gene in the identification of Lactobacillus species may significantly differ from gene to gene.
Journal Article
Identification and characterization of the lactic acid bacteria isolated from Malaysian fermented fish (Pekasam)
Ida Muryany Yasin,Ida Muryany Yasin,Ina Salwany Yasin,Ahmad Rohi Ghazali,Hiang Lian Hing,Nor Fadilah Rajab +5 more
TL;DR: The present study showed that the probiotics of strain L8, L20 and S1 isolated from the fermented fish (Pekasam) exhibited the potential probiotic properties to be developed as biotherapeutic agents.
Book ChapterDOI
Fermented Pulses in Nutrition and Health Promotion
TL;DR: This chapter provides a comprehensive review of nutritional and phytochemical composition of pulses and their health-related benefits, nutritional changes occurring during fermentation, and finally, emerging evidence of the potential beneficial effects of pulse-derived fermented products on chronic disease prevention.
Journal ArticleDOI
Review of Lactobacillus in the food industry and their culture media
TL;DR: The main research and development trends for LAB production for industrial purposes with emphasis on the culture media required for their growth are discussed in this paper. But the main research efforts are being made aimed at evaluating different substrates for their production as well as the production of valuable metabolites from them.
Journal ArticleDOI
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
TL;DR: In this paper , a review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with healthpromoting effects.
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.
Book
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.