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
Structure–function relationships of family GH70 glucansucrase and 4,6-α-glucanotransferase enzymes, and their evolutionary relationships with family GH13 enzymes
Xiangfeng Meng,Joana Gangoiti,Yuxiang Bai,Tjaard Pijning,Sander S. van Leeuwen,Lubbert Dijkhuizen +5 more
TL;DR: The microbiological distribution and the structure–function relationships of family GH70 enzymes are summarized, two new GH70 subfamilies have been identified as 4,6-α-glucanotransferases (4, 6- α-GTs) that represent novel evolutionary intermediates between the family GH13 and “classicalGH70 enzymes” are introduced.
Journal ArticleDOI
Screening selected strains of probiotic lactic acid bacteria for their ability to produce biogenic amines (histamine and tyramine)
TL;DR: It is confirmed that BA formation is strain dependent and not related to the species, therefore, careful screening for amino acid decarboxylase activity is recommended before selecting LAB as appropriate starter or probiotic strains in food and dairy industry.
Journal ArticleDOI
Bacterial community diversity of traditional fermented vegetables in China
Daqun Liu,Chuan Tong +1 more
TL;DR: A high level of diversity in the bacterial community structure in traditional fermented vegetables of Chinese origin is indicated and the possible influences of manufacturing location and conditions, and/or the type of raw material, on bacterial diversity are demonstrated.
Journal ArticleDOI
Recent investigations and updated criteria for the assessment of antibiotic resistance in food lactic acid bacteria
TL;DR: The present article summarises the results of the latest studies on the most typical genera belonging to the low G + C branch of LAB, and the evolution of the criteria established by European regulatory bodies to ensure a safe use of microorganisms in food and feed, including the assessment of their antibiotic resistance is reviewed.
Journal ArticleDOI
Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages
TL;DR: The results indicated that RPs could be used to improve the safety of fermented sausage by inhibiting lipid oxidation, biogenic amines formation and spoilage bacterial growth, and increasing growth rate and richness of lactic acid bacteria.
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.