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
More filters
Journal ArticleDOI
Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations
Cecilia Rodríguez,Cecilia Rodríguez,Tom Rimaux,María José Fornaguera,Gino Vrancken,Graciela Font de Valdez,Luc De Vuyst,Fernanda Mozzi +7 more
TL;DR: Mannitol production and yields were higher under constant pH conditions compared with fermentations with free pH, the increase being more pronounced in the case of the L. fermentum strain.
Journal ArticleDOI
PVOH/protein blend films embedded with lactic acid bacteria and their antilisterial activity in pasteurized milk.
TL;DR: PVOH films supplemented with nutrients can act as carriers of L. lactis, and they can help to increase the safety of refrigerated dairy beverages and sauces, and their activity was higher when protein hydrolysates and sodium caseinate were incorporated in the formulation.
Journal ArticleDOI
Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum.
TL;DR: The metabolite profiles of mixed vegetables, before and after fermentation by Lactobacillus plantarum, are analyzed using gas chromatography/time-of-flight–mass spectrometry (GC/TOF–MS).
Journal ArticleDOI
Microbial Transformations of Organically Fermented Foods.
Ruma Raghuvanshi,Allyssa G Grayson,Isabella Schena,Onyebuchi Amanze,Kezia Suwintono,Robert A. Quinn +5 more
TL;DR: It was found that the natural microbial fermentation had a strong effect on the food metabolites, where all four foods (beet, carrot, peppers and radishes) changed through time, with a peak in molecular diversity after 2–3 days and a decrease in diversity during the 4-day process.
Journal ArticleDOI
Integrative Metagenomics-Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu.
TL;DR: Wang et al. as discussed by the authors analyzed the relationship between metabolites and microbiota in three typical traditional Xiaoqu from Guizhou province in China, and found that the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was primarily centered on the metabolism of carbohydrates and the tricarboxylic acid cycle.
References
More filters
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.