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 argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis.
Katrien De Bruyne,Charles M. A. P. Franz,Marc Vancanneyt,Ulrich Schillinger,Fernanda Mozzi,Graciela Font de Valdez,Luc De Vuyst,Peter Vandamme +7 more
TL;DR: DNA-DNA hybridizations, DNA G+C content determination, comparative sequence analysis of the pheS, rpoA and atpA genes and physiological and biochemical characterization demonstrated that strain LMG 23999(T) represents a novel species for which the name Pediococcus argentinicus sp.
Journal ArticleDOI
The Artisanal Production of Pulque, a Traditional Beverage of the Mexican Highlands
Rogelio Valadez-Blanco,Griselda Bravo-Villa,Norma Francenia Santos-Sánchez,Sandra I. Velasco-Almendarez,Thomas J. Montville +4 more
TL;DR: The potential use of bacteriocinogenic LAB and known starter cultures to improve pulque properties are discussed and the microbial populations of aguamiel and pulque from a single agave plant were determined.
Book ChapterDOI
Turning Fruit Juice Into Probiotic Beverages
TL;DR: In this chapter, the main aspects of probiotic fruit processing, the principles of probiotics systems, sensory analysis, and some commercially available probiotic juices are discussed.
Journal ArticleDOI
Diversity in robustness of Lactococcus lactis strains during heat stress, oxidative stress, and spray drying stress
Annereinou R. Dijkstra,Meily C. Setyawati,Jumamurat R. Bayjanov,Wynand Alkema,Sacha A. F. T. van Hijum,Peter A. Bron,Jeroen Hugenholtz +6 more
TL;DR: The results demonstrate the relevance of screening culture collections for robustness under heat and oxidative stress on top of the typical screening for acidifying and flavor-forming properties, and reveal the absence or presence of specific genes was associated with heat or oxidative stress survival.
Journal ArticleDOI
Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods
TL;DR: Different LAB possess different extracellular proteolytic activities and potentials as extrace cellular AA producers, and Pediococcus pentosaceus UL-6 demonstrated the highest increment of proline production at 24 h of incubation.
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.