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
Pediococcus acidilactici CCFM6432 mitigates chronic stress-induced anxiety and gut microbial abnormalities.
Peijun Tian,Ying Chen,Xin Qian,Renying Zou,Zhu Huiyue,Jianxin Zhao,Hao Zhang,Wang Gang,Wei Chen +8 more
TL;DR: In this article, a Pediococcus acidilactici strain CCFM6432 was previously isolated and its mood-regulating effect was investigated in mice for five weeks, and then the behavioral, neurobiological, and gut microbial changes were determined.
Journal ArticleDOI
Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069
TL;DR: In this article, the effect of cation influx from soy powder, which contains high amounts of cations, as a cryoprotective agent on the viability of freeze-dried Lactobacillus brevis WiKim0069 was tested.
Journal ArticleDOI
Selection of Lactococcus lactis HY7803 for Glutamic Acid Production Based on Comparative Genomic Analysis.
Jung Min Lee,Sojeong Heo,Jihoon Choi,Min-Soo Kim,Eunji Pyo,Myounghee Lee,Sang-Ick Shin,Jae Hwan Lee,Jae-Hun Sim,Do-Won Jeong +9 more
TL;DR: Results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production, and the differences in the amino acid profiles of the strains were illuminated by principal component analysis.
Journal ArticleDOI
Expression of the hybrid bacteriocin Ent35-MccV in Lactococcus lactis and its use for controlling Listeria monocytogenes and Escherichia coli in milk
Leonardo Acuña,Leonardo Acuña,Natalia S Corbalán,Natalia S Corbalán,Marcos Quintela-Baluja,Jorge Barros-Velázquez,Augusto Bellomio +6 more
TL;DR: Ent35-MccV is the first linear, genetically engineered bacteriocin produced in situ in food products used effectively to control Gram-negative and Gram-positive foodborne pathogens.
Journal ArticleDOI
Application of Response Surface Methodology (RSM) for Optimization of Anti-Obesity Effect in Fermented Milk by Lactobacillus plantarum Q180
TL;DR: Results demonstrate that 9.5% of skim milk powder and incubation at 37℃ for 28 h were the optimum conditions for producing functional fermented milk with an anti-obesity effect.
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.