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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The optimization of l-lactic acid production from sweet sorghum juice by mixed fermentation of Bacillus coagulans and Lactobacillus rhamnosus under unsterile conditions
TL;DR: A mixed fermentation was developed to improve the efficiency of open fermentation by Lactobacillus rhamnosus based on sweet sorghum juice and to overcome sucrose utilization deficiency of Bacillus coagulans and corn steep powder as a cheap source of nitrogen and salts was proved to be an efficient supplement to SSJ.
Journal ArticleDOI
Restoration of GABA production machinery in Lactobacillus brevis by accessible carbohydrates, anaerobiosis and early acidification.
Qinglong Wu,Nagendra P. Shah +1 more
TL;DR: GA production machinery in Lb.
Journal ArticleDOI
Mining, heterologous expression, purification, antibactericidal mechanism, and application of bacteriocins: A review.
Yanlong Cui,Lingli Luo,Xin Wang,Yingying Lu,Yanglei Yi,Yuanyuan Shan,Bianfang Liu,Yuan Zhou,Xin Lü +8 more
TL;DR: This paper reviews mining methods, heterologous expression in different systems, the purification technologies applied to bacteriocins, and identification methods, as well as the antibacterial mechanism and applications in three different food systems.
Journal ArticleDOI
Towards galactose accumulation in dairy foods fermented by conventional starter cultures: Challenges and strategies
TL;DR: This review provides new insights into using specific above LAB as starter culture for galactose reduction in fermented dairy foods.
Journal ArticleDOI
Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables.
Amandine Fessard,Fabienne Remize +1 more
TL;DR: Several Weissella and Lactobacillus isolates were particularly tolerant to acid and osmotic stress, whereas Lc.
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.