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
Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses
TL;DR: In this article, a total of 150 lactic acid bacteria (LAB) isolates were obtained from 21 traditionally made cheeses, and the Kirby-Bauer Disk diffusion method was used to compare their antimicrobial activity against six pathogen.
Journal ArticleDOI
High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses
Larissa P. Margalho,Bruna A. Kamimura,Ramon Peres Brexó,Verônica O. Alvarenga,Alp Sabri Cebeci,Patrick W. M. Janssen,Annereinou R. Dijkstra,Marjo J. C. Starrenburg,Reshtrie S. Sheombarsing,Adriano G. Cruz,Wynand Alkema,Herwig Bachmann,Anderson S. Sant'Ana +12 more
TL;DR: In this article, the authors evaluated technological and biopreservation features of 1002 LABs from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions.
Journal ArticleDOI
Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
Zhao Zheng,Mu Taihua,Hongnan Sun +2 more
TL;DR: Wang et al. as mentioned in this paper used Chinese traditional sourdough to ferment potato steamed bread for the first time in order to improve the quality of potato steam bread, and the results of this study can give enough support to the beneficial effects of sourdoka on potato steams bread.
Journal ArticleDOI
Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the Effect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage
TL;DR: The potential of LAB to extend the shelf life of bread through spoilage inhibition and, for the first time, a synergistic effect due to the combination of several isolated LAB on the inhibition behavior against selected fungal spoilage strains are observed.
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.