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
Survival of Lactobacillus Spp. in Fruit Based Fermented Dairy Beverages
TL;DR: In this study fruit based (apple and bluberry) fermented dairy beverages were made with L. acidophilus and L. rhamnosus, which were significantly effective on microbiological and sensory properties of fermented beverage.
Journal ArticleDOI
Food-grade expression of nattokinase in Lactobacillus delbrueckii subsp. bulgaricus and its thrombolytic activity in vitro.
Chen Li,Zaihui Du,Shaoqing Qi,Xin Zhang,Miaoshu Wang,Yangping Zhou,Haiqiang Lu,Xinxi Gu,Hongtao Tian +8 more
TL;DR: It is demonstrated that nattokinase from recombinant strains exhibited good thrombolytic activity in vitro and may be used by the dairy fermentation industry for the development of novel throm bolytic functional foods.
Journal ArticleDOI
Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese
Martín Fraga Cotelo,Karen Perelmuter Schein,Sheila Solange Giacaman Salvo,Pablo Miguel Zunino Abirad,Silvana Beatriz Carro Techera +4 more
TL;DR: In this article, a culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans, Lactobacillus casei, and Lactococcus lactis.
Journal ArticleDOI
Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos
Junichiro Marui,Sayvisene Boulom,Wanchai Panthavee,Mari Momma,Ken-Ichi Kusumoto,Kazuhiko Nakahara,Masayoshi Saito +6 more
TL;DR: This is the first report to investigate the fermentation process in pa-som at the microbial level and the variety of bacteria involved and their succession during fermentation were examined using culture-independent polymerase chain reaction (PCR) denaturing gel gradient electrophoresis targeting the 16S ribosomal RNA (rRNA) gene.
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.