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
Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, To Control Listeria monocytogenes in Cheddar Cheese
TL;DR: The data revealed that pediocin-producing starter cultures have significant potential for protecting natural cheese against L. monocytogenes.
Journal ArticleDOI
Influence of probiotic sausage (Lactobacillus paracasei) on blood lipids and immunological parameters of healthy volunteers
TL;DR: Evidence is provided that L. paracasei LTH 2579 applied via sausage modulates various aspects of host immunity, including cholesterol total, HDL et LDL, triacylglycerides, and some immunological parameters.
Journal ArticleDOI
Biotechnology of lactic acid bacteria with special reference to bacteriophage resistance
TL;DR: This paper reviews some of the key discoveries over the years that have led to the current understanding of bacteriophages themselves and the means by which their disruptive influence may be minimized.
Journal ArticleDOI
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes.
TL;DR: Interestingly, Lb.
Book ChapterDOI
The microbiology of vegetable fermentations
TL;DR: The origin of the preservation of vegetables by fermentation is lost in antiquity, but there is increasing interest in a wide variety of other fermented vegetables and fermented vegetable juices, especially in the European market, however, most of these are currently produced commercially on a small scale.