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
Whole genome sequencing for the risk assessment of probiotic lactic acid bacteria.
TL;DR: WGS-based bioinformatics analyses are proposed as an ideal and cost-effective approach for the initial in silico microbial risk evaluation, while the technique may also increase the understanding of LAB strains for food safety and probiotic property evaluation.
Journal ArticleDOI
Lactic acid bacteria: What coffee industry should know?
Gilberto Vinícius de Melo Pereira,Alexander da Silva Vale,Dão Pedro de Carvalho Neto,Elisângela S. M. Muynarsk,Vanete Thomaz Soccol,Carlos Ricardo Soccol +5 more
TL;DR: The importance of lactic acid bacteria (LAB) associated with coffee processing, exploring their diversity and metabolism and influences on coffee quality is explored in this article, where the selection of appropriate LAB strains, alone or in combination with yeasts, is a promising research line in a near future.
Journal ArticleDOI
Apple Fermented Products: An Overview of Technology, Properties and Health Effects
TL;DR: In this article, the authors highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits' technologies, and illustrated the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits.
Journal ArticleDOI
An insight into the anticancer effects of fermented foods: A review
TL;DR: Fermented foods relevant to anticancer effects are investigated to investigate whether nutrient components in fermented foods reduce cancer risk, help maintain a healthy gut microbiome that protects against physiological homeostasis and various diseases.
Journal ArticleDOI
Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere
Esther R. Miller,Patrick J. Kearns,Brittany A. Niccum,Jonah O’Mara Schwartz,Alexa Ornstein,Benjamin E. Wolfe +5 more
TL;DR: How dispersal and establishment processes shape the ecological distributions of phyllosphere bacteria is examined through a combination of lab and field experiments using Napa cabbage and lactic acid bacteria to demonstrate that the low abundance of LAB inphyllosphere communities may be explained by establishment limitation.
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.