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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Daqu - a traditional fermentation starter in China: microbial ecology and functionality.
TL;DR: Understanding the microbial diversity and functional activity, as well as the production dynamics and safety of Daqu will enable commercial producers to improve and/or scale-up traditional processes and enhance product quality and safety, thus facilitating entry into international markets.
Journal ArticleDOI
Potential of cereals and pseudocereals for lactic acid fermentations
Monika Kocková,Ľubomír Valík +1 more
TL;DR: This review assesses the applications of cereals and pseudocereals in fermentation technology including the effects of lactic acid bacteria on nutrition, sensory quality and shelf-life, focusing on fermentation process of cereal matrice leading in degradation of antinutritional factors.
Journal ArticleDOI
Evaluation of Potential Probiotic Characteristics of Isolated Lactic Acid Bacteria from Goat Milk
TL;DR: Goat milk is a broaden source of probiotics in consort with other nutrients and the focal objective of this study was to insulate probiotic lactic acid bacteria and appraising their potentiality as probiotics.
Journal ArticleDOI
Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum
TL;DR: In this article, the influence of guar gum at low and high concentrations on gel structure stability of yogurts at 4°C throughout 21 days of storage was explored, and it was shown that the acidity and enzyme hydrolysed guar Gum at low (0.3%) and high (1%) concentrations led to yogurt gels with fine-stranded microstructure.
Journal ArticleDOI
Polyphenols, Antioxidant Activity and Volatile Compounds in Fermented Leaves of Medicinal Plant Rosebay Willowherb (Chamerion angustifolium (L.) Holub).
Elvyra Jariene,Marius Lasinskas,Honorata Danilčenko,Nijole Vaitkeviciene,Alvyra Slepetiene,Katarzyna Najman,Ewelina Hallmann +6 more
TL;DR: Investigation of volatile compounds, polyphenols, and antioxidant activity in rosebay willowherb leaves fermented for 24 and 48 h in solid state fermentation under aerobic and anaerobic conditions showed that the highest amounts of totalpolyphenols in dried matter were after 48 h aerobic solidState fermentation (SSF).
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.