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
The importance of volatile compound profile in the assessment of fermentation conducted by Lactobacillus casei DN-114 001
TL;DR: In this article, the authors compared the volatile compounds of unfermented and fermented milk samples containing Lactobacillus casei DN-114 001 and showed the close relationship between model non-fermented milk and a commercially available milk product.
Journal ArticleDOI
Analyses of physicochemical properties, bacterial microbiota, and lactic acid bacteria of fresh camel milk collected in Inner Mongolia.
TL;DR: Results confirm that fresh camel milk has a high bacterial diversity and is a valuable natural resource for isolation of novel lactic acid bacteria.
Journal ArticleDOI
Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture
Krittanon Jampaphaeng,Ilario Ferrocino,Manuela Giordano,Kalliopi Rantsiou,Suppasil Maneerat,Luca Simone Cocolin +5 more
TL;DR: The successful and accelerated Sataw-Dong fermentation was achieved when using a functional starter strain and the impact of Lactobacillus plantarum KJ03 as a starter culture was investigated to determine its effect on the volatilome profile.
Journal ArticleDOI
A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris
Emrah Özcan,Emrah Özcan,Emrah Özcan,S. Selvin Selvi,Emrah Nikerel,Bas Teusink,Ebru Toksoy Oner,Tunahan Çakır +7 more
TL;DR: A genome-scale metabolic model of dairy-origin L. cremoris ATCC 19254 was reconstructed to explain the energetics and redox state mechanisms of the organism in full detail, and it was shown that flavor formation only occurs under carbon and ATP excess.
Journal ArticleDOI
Biosorption of silver cations onto Lactococcus lactis and Lactobacillus casei isolated from dairy products.
Maciej Milanowski,Paweł Pomastowski,Viorica Railean-Plugaru,Katarzyna Rafińska,Tomasz Ligor,Bogusław Buszewski +5 more
TL;DR: The mechanism of sorption of silver cations by Lactococcus lactis and Lactobacillus casei bacteria was investigated and an analysis of volatile organic compounds extracted from bacterial cells was performed.
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.