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
Fermentation and Biopreservation of Plant-Based Foods with Lactic Acid Bacteria
TL;DR: Hammes and Hertel as mentioned in this paper used a combination of traditional and molecular techniques to divide bacteria belonging to the LAB family up into the following genera: Lactobacillus, Streptococcus, Lactococcus and Pediococcus.
Antimicrobial Activities of Lactic Acid Bacteria
TL;DR: The produced metabolite from lactic acid bacteria can prevent the growth of pathogen bacteria which shows the positive role of this class of bacteria in human health and it would be suggested that thisclass of bacteria, which are abundance in dairies, should be used more.
Electron transport chains of lactic acid bacteria
TL;DR: This study demonstrates that heme-grown Lactococcus lactis in fact do have a functional electron transport chain that is capable of generating a proton motive force in the presence of oxygen, and finds that Lactobacillus plantarum is able to use nitrate as terminal electron acceptor, when heme and menaquinone are provided.
Journal Article
Effect of newly isolated Lactobacillus ingluviei ADK10, from chicken intestinal tract on acetaminophen induced oxidative stress in Wistar rats.
Arpita Mandal,Tanmay Paul,Suchismita Roy,Shreya Mandal,Shrabani Pradhan,Keshab Ch Mondal,Dilip Kumar Nandi +6 more
TL;DR: Oral administration of the strain at a dose of 10(9) cfu/kg body weight to acetaminophen induced oxidative stress in rats increased catalase, glutathione and superoxide dismutase activity in the blood, liver and kidney and lowered malondialdehyde level.
Journal ArticleDOI
Analysis of metabolomic profile of fermented Orostachys japonicus A. Berger by capillary electrophoresis time of flight mass spectrometry.
TL;DR: The findings provide an insight into the alteration of metabolites induced by fermentation, and indicated that the metabolomic analysis for the process should be accompanied by fermenting strains and conditions.
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.