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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Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough
TL;DR: It was concluded that the secondary metabolites of P. pentosaceus were more effective than the primary metabolites in antifungal properties and would be a proper candidate as biopreservative starter or adjunct culture in sourdough bread processing.
Current knowledge on antimicrobial metabolites produced from aromatic amino acid metabolism in fermented products
S. Naz,M. Cretenet +1 more
TL;DR: Aromatic amino acids act as precursors of various low molecular weight (<1kDa) antimicrobial compounds including hydroxy acids such as phenyllactic acid, hydroxyphenyllactic acids, indolelactic acid and alcohols as discussed by the authors.
Journal ArticleDOI
Biotechnological Approaches for Production of High Value Compounds from Bread Waste
TL;DR: A review of the previous works in the literature on the utilization of bread waste and the different bio processing approaches to produce a higher value products is provided in this paper, where recommendations are also provided for areas of future research.
Journal ArticleDOI
Ability of commercially available lactobacillus strains as starter in brining and debittering of table olives
Flora V. Romeo,Marco Poiana +1 more
TL;DR: The adaptation to brining conditions of 20 strains of Lactobacilli were tested and the best strain was the 20205 DSMZ, which at low salt concentration hydrolysed more than 95% of oleuropein in 120 h.
Journal ArticleDOI
Bacterial survival and adhesion for formulating new oral probiotic foods
TL;DR: This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.
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.