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
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
More filters
Book
Dairy Starter Cultures
Timothy M. Cogan,J. P. Accolas +1 more
TL;DR: History of cultures starter genetics metabolism types of culture bacteriophage other inhibitors of growth commercial production of cultures role of cultures in ripening cheese, and future prospects for cultural improvement methods used with starter cultures.
Journal ArticleDOI
Metabolic engineering of lactic acid bacteria: overview of the approaches and results of pathway rerouting involved in food fermentations.
TL;DR: There have been recent successes in metabolic engineering in these lactic acid bacteria, including examples of changes in both primary metabolism (diacetyl and alanine) and secondary metabolism (exopolysaccharides and flavour).
Journal ArticleDOI
Application of nontraditional meat starter cultures in production of Hungarian salami.
TL;DR: NTMS cultures may be used to increase the safety of Hungarian salami because these cultures gave strong inhibition of both E. coli O111 and List.
Journal ArticleDOI
Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture.
TL;DR: Enterocin production took place from the beginning of the cheese manufacturing and was stable during the whole ripening phase of the cheeses, indicating that both an early and late contamination of the milk or cheese can be combated with a stable, in situ enterocinProduction.
Journal ArticleDOI
Lactic acid bacteria as a cell factory : rerouting of carbon metabolism in Lactococcus lactis by metabolic engineering.
TL;DR: Several examples of metabolic engineering of Lactococcus lactis for the production of important compounds, including diacetyl, alanine and exopolysaccharides are discussed.