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
Probiotics as an alternative antimicrobial therapy: Current reality and future directions
Diego Romário Silva,Janaina de Cássia Orlandi Sardi,Nayla de Souza Pitangui,Sindy Magri Roque,Andréa Cristina Barbosa da Silva,Pedro Luiz Rosalen,Pedro Luiz Rosalen +6 more
TL;DR: There remains no consensus or standardization on the development of delivery systems and on the application of probiotic formulations for antimicrobial therapy, so further bioguided studies and clinical trials are needed to address the existing gaps in the knowledge.
Journal ArticleDOI
Dietary supplementation of a mixture of Lactobacillus strains enhances performance of broiler chickens raised under heat stress conditions
Mohammad Faseleh Jahromi,Yassir Wesam Altaher,Parisa Shokryazdan,Roohollah Ebrahimi,Mahdi Ebrahimi,Zulkifli Idrus,Vincenzo Tufarelli,Juan Boo Liang +7 more
TL;DR: Results showed that probiotic positively affected the final body weight under both temperature conditions and the two Lactobacillus strains can be considered as good potential probiotics for chickens due to their good probiotic properties and remarkable efficacy on broiler chickens.
Journal ArticleDOI
Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review
TL;DR: The mechanisms by which LAB can fulfil the novel role of efficient cell factory for the production of functional biomolecules and food ingredients to enhance the quality of cereal-based beverages are described.
Journal Article
An overview of lactic acid bacteria.
TL;DR: The general description of lactic acid bacteria, genetics, metabolism and its application to the industries are discussed.
Journal ArticleDOI
Application of starter cultures to table olive fermentation: an overview on the experimental studies
TL;DR: This review focuses on experimental researches devoted to studying starter cultures for possible application to table olive fermentation both at artisan and industrial level.
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.