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
More filters
Journal ArticleDOI
Pasteurized non-fermented cow's milk but not fermented milk is a promoter of mTORC1-driven aging and increased mortality.
Bodo C. Melnik,Gerd Schmitz +1 more
TL;DR: In this article, the authors delineate potential molecular aging mechanisms related to the intake of non-fermented milk versus yogurt on the basis of mechanistic target of rapamycin complex 1 (mTORC1) signaling.
Book ChapterDOI
Green Technological Fermentation for Probioticated Beverages for Health Enhancement
TL;DR: This manuscript focuses on the application of Lactic Acid Bacteria in fermenting raw materials of food products and believes LAB is likely to be an enhancer for metabolite bioavailability.
Journal ArticleDOI
Evaluation of Lactococcus lactis subsp. lactis as protective culture for active packaging of non-fermented foods: Creamy mushroom soup and sliced cooked ham
TL;DR: An innovative edible coating, made from food grade polyvinyl alcohol (PVOH) and gelatin hydrolysates (HGel), was evaluated as a carrier of Lactococcus lactis acting as anti-listeria protective culture for refrigerated foods as discussed by the authors.
Journal ArticleDOI
Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach
TL;DR: Naser et al. as mentioned in this paper used Lactobacillus sp. to produce a GABA-enriched honey syrup, which is used as a supplement to foods and beverages, and found that after 7 days, by reducing the concentration of microorganisms, the amount of GABA was decreased.
Journal ArticleDOI
Actividad inhibidora de la enzima convertidora de angiotensina en leches fermentadas con cepas de Lactobacillus
A.F. González Córdova,M.J. Torres Llanez,J.C. Rodríguez Figueroa,Antonio R. Espinosa de los Monteros y Zayas,H.S. García,B. Vallejo Córdoba +5 more
TL;DR: Results showed that Lb.
References
More filters
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.