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 Nisin-Producing Starter Culture Suitable for Cheddar Cheese Manufacture
TL;DR: A nisin-producing starter culture that produced acid at rates suitable for Cheddar cheese manufacture was developed by combining the naturally occurring lactose-fermenting, nisi-producing, and proteinase-positive strain Lactococcus lactis ssp.
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Novel cultures for cheese improvement
TL;DR: Advances in the molecular genetics of food bacteria have now made possible the construction of designer cultures with the potential to improve important characteristics of cheese including production efficiency, safety and health properties, according to a report on starter and probiotic cultures.
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Use of a bacteriocin-producing transconjugant as starter in acceleration of cheese ripening
TL;DR: It has been demonstrated that the use of IFPL3593 as starter accelerates cheese ripening as it increases the level of amino nitrogen correlated with early cell lysis of adjuncts.
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Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese
TL;DR: The inhibitory activity of nisin-producing Lactococcus lactis subsp.
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Advances in genomics for microbial food fermentations and safety.
TL;DR: It will be necessary to combine functional studies with comparative genomics approaches to provide effective strategies for improving the functionality and safety of foods.