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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Book ChapterDOI
Microbial Fermentation in Food Preservation
TL;DR: In this paper, the authors discuss basic preservation principles, microbial activity and chemistry of food fermentations, which are dependent on the activity of the type of microbes added as starter cultures and the multiple microbially mediated metabolic conversions in food fermentation impact bioactivity, stability, antimicrobial activity and toxicity of the finished product.
Book ChapterDOI
Exopolysaccharides from fermented dairy products and health promotion
TL;DR: This chapter sets out to review evidence for the physiological nutritional value that could also arise from the perspective of the biochemical “connections” that LAB EPSs seem to have with the digestive system's surface cells, its ecology, and enteric pathogens that may be present.
Journal ArticleDOI
Technological properties of strains of Enterococcus gallinarum isolated from selected Nigerian traditional fermented foods
Iyabo C. Oladipo,Abiodun I. Sanni,Writachit Chakraborty,W Chakravorty,Sayantan Jana,Deep Sankar Rudra,R Gacchui,Snehasikta Swarnakar +7 more
TL;DR: Enterococci were identified from some Nigerian fermented foods, and their technological properties evaluated in order to gain a better understanding of their usefulness as starter cultures or probiotics to show their suitability as candidates for starter cultures in fermentation process.
Journal ArticleDOI
Application of Bacteriocins Produced from Lactic Acid Bacteria for Microbiological Food Safety
TL;DR: A review of bacteriocin applications in food safety can be found in this article, where the antimicrobial mechanism and efforts to inactivate foodborne pathogens have been analyzed, as well as the challenges facing the application of these agents.
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.