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
Evaluation of the Usefulness of the Fermented Thistle ( Cirsium japonicum ) with Lactobacillus rhamnosus BHN-LAB105 for Antioxidative and Whitening Effects
TL;DR: In this article, the effectiveness of fermented whole thistle extracts with Lactobacillus rhamnosus BHN-LAB105 was evaluated and the whitening effect of each extract was measured using tyrosinase inhibition activity in cell-free level.
Journal ArticleDOI
Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk
TL;DR: In this article, the influence of brodifacoum and bromadiolone on the growth of yoghurt culture in milk was determined, and the results indicate that broda-coum could inhibit the growth in milk and showed significant differences (P < 0.05) in the bacterial count and α-galactosidase activity in the presence of toxins in milk.
Characteristics of Bacteriocin Produced by a Lactobacillus plantarum Strain Isolated from Kimchi
TL;DR: Lactobacillus plantarum strain KK3 with tannase activity was isolated from Gochunipkimchi and showed a high antagonistic activity against five kinds of food pathogens and inhibited the growth of some Gram-negative bacteria and Bacillus cereus but not Listeria monocytogenes.
Journal ArticleDOI
Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices
TL;DR: Ismail, A., Lani, M.N., Zakeri, H.A., Hasim, N.N, Alias, R. and Mansor, A. as mentioned in this paper, Terengganu.
Journal ArticleDOI
막걸리에서 분리한 Lactic Acid Bacteria (LAB)의 다양성 분석과 γ-aminobutyric acid 생산능 연구
TL;DR: Of the 1,126 LABs tested, 130 produced γ-aminobutyric acid (GABA) and were analyzed using restriction fragment length polymorphism (PCR-RFLP) analysis of 16S rRNA, which allowed for classification into five groups.
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.