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
Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.
TL;DR: Milk fermented with most of the representative strains was high in quality, exhibiting relatively high viscosity, moderate acidity, good sensory quality, and high counts of viable LAB.
Journal ArticleDOI
Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria
Sander Wuyts,Wannes Van Beeck,Eline Oerlemans,Stijn Wittouck,Ingmar Claes,Ilke De Boeck,Stefan Weckx,Bart Lievens,Luc De Vuyst,Sarah Lebeer +9 more
TL;DR: The carrot juice fermentation forms a robust man-made microbial ecosystem suitable for studies on LAB diversity and niche specificity, and the usage of RNA-based 16S rRNA amplicon sequencing greatly reduces host read contamination.
Journal ArticleDOI
Non-dairy probiotic beverages: the next step into human health.
TL;DR: This review discusses non-dairy probiotic beverages, characteristics of an optimal beverage, and commonly used probiotic strains, including spore-forming bacteria, and examines the most recent developments in probiotic encapsulation technology with focus on nano-fibre formation as a means of protecting viable cells.
Journal ArticleDOI
Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach.
TL;DR: The data showed differences in cultivable NSLAB population, with an overall decrease in diversity and complexity from early to advanced stages of ripening, and the de-replicated collection of genotypes resulting from this work is the bases for further functional screening.
Journal ArticleDOI
Bacterial diversity of the Colombian fermented milk "Suero Costeño" assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons.
Karina Edith Motato,Christian Milani,Marco Ventura,Francia Elena Valencia,Patricia Ruas-Madiedo,Susana Delgado +5 more
TL;DR: The use of molecular in deep culture-independent techniques provides a more realistic picture of the overall bacterial communities residing in SC, and will facilitate a rational strategy to follow for the isolation of indigenous strains that allow standardization in the manufacture of SC.
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.