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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Book ChapterDOI
The impact of biotechnology on dairy industry
Saber Amiri,Saber Amiri,M. Aghamirzaei,Parisa Mostashari,Mohammad Sarbazi,Samira Tizchang,Hajar Madahi +6 more
TL;DR: A review on the application of probiotic starters in dairy products and their nutritional and health promoting characteristics, biopreservation of dairy products, modification of milk yield through biotechnology, biotechnology of flavor formation in fermented dairy products as discussed by the authors, and aroma/taste compounds in different dairy products.
Journal ArticleDOI
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain
TL;DR: A mathematical model of the alcoholic fermentation of cocoa beans has been developed and clearly shows that the level of inoculation and the speed of the increase in temperature clearly drive yeast growth, while other factors including pH and ethanol, free nitrogen and oxygen levels have no significant impact on yeast growth.
Journal ArticleDOI
Usefulness of Natural Starters in Food Industry: The Example of Cheeses and Bread
Demarigny Yann,Gerber Pauline +1 more
TL;DR: A broad range of articles concerning the use of natural starters with a specific focus on cheeses and breads, and discusses the major stakes for local food production and the consumption of typical products are reviewed in this paper.
Journal ArticleDOI
Cardiovascular and intestinal protection of cereal pastes fermented with lactic acid bacteria in hyperlipidemic hamsters
TL;DR: It is demonstrated that the changes of lipid metabolism, antioxidant status and intestinal microflora in the hamster model can be mainly modulated by fermented cereal paste, suggesting that lactic-acid-fermented cereal pastes serve as potential agents for managing primary cardiovascular and intestinal diseases.
Journal ArticleDOI
Usage of in situ exopolysaccharide-forming lactic acid bacteria in food production: Meat products—A new field of application?
TL;DR: This review aims to give a better understanding of bacterial EPS production in food matrices with a special focus on meat products and highlights food additives currently used in meat production that could in the future be replaced by in situ EPS-forming LAB.
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.