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
Journal ArticleDOI
Effects of the in vitro fermentation of oligofructose and inulin by bacteria growing in the human large intestine
Xuedan Wang,Glenn R. Gibson +1 more
TL;DR: Bacterial growth data showed that oligofructose and inulin exerted a preferential stimulatory effect on numbers of the health-promoting genus Bifidobacterium, whilst maintaining populations of potential pathogens (Escherichia coli, Clostridium) at relatively low levels.
Journal ArticleDOI
Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes
TL;DR: It is concluded that biological preservation cannot substitute GMP; it, however, offers an additional (and acceptable) processing parameter for improving the safety and assuring the quality of a given food.
Journal ArticleDOI
Cheese flavour formation by amino acid catabolism
Mireille Yvon,Liesbeth Rijnen +1 more
TL;DR: Several applications have been successfully developed, especially for intensifying or diversifying cheese flavour by controlling amino acid transamination and their importance in the formation of aroma compounds has been demonstrated by using isogenic strains lacking each enzyme.
Journal ArticleDOI
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
Paola Lavermicocca,Francesca Valerio,Antonio Evidente,Silvia Lazzaroni,Aldo Corsetti,Marco Gobbetti +5 more
TL;DR: Novel antifungal compounds such as phenyllactic and 4-hydroxy-phenyllactic acids were identified in the culture filtrate of L. plantarum 21B, which showed high antimold activity and Phenyllactic acid was contained at the highest concentration in the bacterial culture Filtrate and had the highest activity.
Book
The Genera of Lactic Acid Bacteria
TL;DR: This data indicates that the phylogenetic relationships of Lactic Acid Bacteria of the Genera Bacillus and Sporolactobacillus are related to each other by at least half a chromosome.