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 Article
Isolation and Identification of Lactic Acid Bacteria from Dhan, A Traditional Butter and Their Major Technological Traits
Guessas Bettache,Adjoudj Fatma +1 more
TL;DR: A total of 5 samples of traditional fermented milk butter (Dhan) were collected from individual households, and lactic acid bacteria dominated the microflora of these samples, especially the genera Leuconostoc, Lactococcus and Lactobacillus.
Journal ArticleDOI
Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: selection and use of autochthonous multiple strain cultures to extend its shelf-life.
Grazia Marina Quero,Vincenzina Fusco,Pier Sandro Cocconcelli,Lubomiła Owczarek,Mehlika Borcakli,Cecilia Alejandra Fontana,Skapska Sylwia,Jasinska Urszula T,Tarik Ozturk,M. Morea +9 more
TL;DR: A selected autochthonous multiple strain culture (AMSC) based on Streptococcus thermophilus strain, applied for the pilot-scale production of traditional Matsoni, resulted the best in terms of enhanced shelf-life, sensorial and nutritional quality without altering its overall typical quality.
Journal ArticleDOI
S-layer production by Lactobacillus acidophilus IBB 801 under environmental stress conditions.
Silvia-Simona Grosu-Tudor,Lucía Brown,Elvira Maria Hebert,Aurelia Brezeanu,Alexandru Brinzan,Silvina Fadda,Fernanda Mozzi,Medana Zamfir +7 more
TL;DR: In this paper, the formation of S-layer by the potentially probiotic strain Lactobacillus acidophilus IBB 801 under different stress culture conditions (high incubation temperatures, presence of bile salts or NaCl, and acidic pH) was assayed.
Journal ArticleDOI
Potential of lactic acid bacteria from Pico cheese for starter culture development.
Sandra P. A. Câmara,Airidas Dapkevicius,Cristina Riquelme,Rui B. Elias,C.C.G. Silva,Francisco Xavier Malcata,Maria L. N. Enes Dapkevicius +6 more
TL;DR: Several of the studied lactic acid bacteria isolates showed interesting properties for practical application as starters in artisanal cheese production, and the isolates with the highest number of positive traits and, therefore, the most promising for starter development were Lactococcus lactis ssp.
Spoilage and preservation of meat: a general appraisal and potential of lactic acid bacteria as biological preservatives
TL;DR: A general appraisal of meat spoilage and the potential of lactic acid bacteria in its biopreservation are discussed, with the view to suggesting a way to reduce wastage normally associated with meat due to spoilage.
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.