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
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J. O'Sullivan,Linda Giblin,Paul L.H. McSweeney,Jeremiah J. Sheehan,Paul D. Cotter,Paul D. Cotter +5 more
TL;DR: The DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses are reviewed and it is highlighted how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.
Journal ArticleDOI
Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications
Luc De Vuyst,Frédéric Leroy +1 more
TL;DR: The highly promising results of these studies underline the important role that functional, bacteriocinogenic LAB strains may play in the food industry as starter cultures, co-cultures, or bioprotective cultures, to improve food quality and safety.
Journal ArticleDOI
The complex microbiota of raw milk
Lisa Quigley,Lisa Quigley,Orla O'Sullivan,Catherine Stanton,Tom P. Beresford,R. Paul Ross,Gerald F. Fitzgerald,Paul D. Cotter +7 more
TL;DR: There is concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria, and the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk are compared.
Journal ArticleDOI
Proteolytic systems of lactic acid bacteria
TL;DR: This review provides the current status in the research of proteolytic systems of LAB with industrial relevance and indicates that the current knowledge on stress-related proteolysis in LAB is almost exclusively based on studies on L. lactis.
Journal ArticleDOI
Functional meat starter cultures for improved sausage fermentation.
TL;DR: Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products.
References
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Journal ArticleDOI
Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses
TL;DR: Although a randomly amplified polymorphic DNA (RAPD) analysis was useful for partially differentiating the 10 type strains, it did not provide a species-specific DNA band or a combination of bands which permitted complete separation of all the species considered, in contrast, sodium dodecyl sulfate-polyacrylamide gel electrophoresis cell wall protein profiles clustered by UPGMA were species specific and resolved the NSLAB.
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Conversion of Lactococcus lactis from homolactic to homoalanine fermentation through metabolic engineering
Pascal Hols,Michiel Kleerebezem,André Schanck,T. Ferain,Jeroen Hugenholtz,Jean Delcour,W.M. de Vos +6 more
TL;DR: St stereospecific production (>99%) of l-alanine was achieved by disrupting the gene encoding alanine racemase, opening the door to the industrial production of this stereoisomer in food products or bioreactors.
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The microbiology of South African traditional fermented milks
TL;DR: A total of 15 samples of traditional fermented milk were collected from individual households in South Africa and Namibia, and lactic acid bacteria dominated the microflora of these samples, especially the genera Leuconostoc, Lactococcus and Lactobacillus.
Journal ArticleDOI
The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
Luc De Vuyst,Vincent Schrijvers,Spiros Paramithiotis,Bart Hoste,Marc Vancanneyt,Jean Swings,George Kalantzopoulos,Effie Tsakalidou,Winy Messens +8 more
TL;DR: Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, produced a variable fermentation coefficient and a unique sourdough metabolite composition.
Journal ArticleDOI
Bacteriophage defence systems in lactic acid bacteria.
TL;DR: This paper reviews the exciting developments that have been described in the literature regarding the study of phage-host interactions in lactic acid bacteria and the innovative approaches that can be taken to exploit this basic information for curtailing phage infection.