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 Article
Effect of Fermentation Process on the Improvement of Nutrition Value of Camel Milk
TL;DR: In this paper, a study was carried out to determine the effect of fermentation process using lactic acid bacteria on nutrition value of camel milk, which was collected from local market and kept at -18 O C and well prepared biochemical tests were done.
Journal ArticleDOI
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products
TL;DR: One hundred lactic acid bacteria from Italian sourdoughs were characterized for technological features and selected for their tolerance to stress conditions commonly encountered within the production of leavened fermented bakery products as mentioned in this paper.
Journal ArticleDOI
Diversity and technological characterization of Pediococcus pentosaceus strains isolated from Nigerian traditional fermented foods
TL;DR: The present study confirmed the presence of exopolysaccharide-producing strain of P. pentosaceus in indigenous fermented foods which could be used as autochthonous starter culture to impart more functional attributes to fermented foods.
Journal ArticleDOI
Change in Flavonoid Composition and Antioxidative Activity during Fermentation of Onion (Allium cepa L.) by Leuconostoc mesenteroides with Different Salt Concentrations.
TL;DR: The addition of NaCl may be useful for the regulation of antioxidative activity via the control of β-glucosidase action, during the fermentation of flavonoid glucoside-rich foods.
Journal ArticleDOI
Structural analysis and mucosal immune regulation of exopolysaccharide fraction from Bifidobacterium animalis RH
TL;DR: In vivo results demonstrated that EPSa can enhance the mucosal immunity by maintaining the Peyer’s patch number in small intestine and the IFN-γ level in serum, and balancing the Th1/Th2 responses.
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.