Starter Cultures: Uses in the Food Industry.
01 Jan 2014-pp 529-534
TL;DR: Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods through the use of starter cultures that are consistent, predictable, and safe.
Abstract: Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets.
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TL;DR: The potential risks for human health associated with uncontrolled (uninoculated) food fermentation are pointed out and biotechnological approaches susceptible to conciliate fermented food safety are discussed, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.
Abstract: Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.
119 citations
22 Feb 2020
TL;DR: It is highlighted that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a “third way” to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.
Abstract: Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the “artisanal” category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of “artisanal food microbiology,” rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a “third way” to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.
46 citations
Cites background from "Starter Cultures: Uses in the Food ..."
...Rigorous quality assurance and quality control are conducted to ensure the performance, composition, and safety of the culture” [8]....
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03 Mar 2017
13 citations
TL;DR: In this article , the quality and consumer acceptance of products are largely affected by probiotics starter, fermentation process, juice sterilization process and beverage enhancements, and it can be anticipated that fruit and vegetable fermented beverages will continue to be an important part of the functional food market.
Abstract: Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are popular worldwide due to their health-promoting attributes. It is reported that a variety of nutrients and chemical composition are found in fruit and vegetable fermented beverages, and health-promoting effects also have been reported. In addition, the quality and consumer acceptance of products is largely affected by probiotics starter, fermentation process, juice sterilization process and beverage enhancements. Considering the extensive reports on fruit and vegetable fermented beverages, the summary of these aspects is rare and not comprehensive enough. In view of this, we realized that it is necessary to update influencing factors of the quality and consumer acceptance of fruit and vegetable fermented beverages and some of the technologies involved, as well as nutrients, chemical properties and health benefits. Based on recent developments, it can be anticipated that fruit and vegetable fermented beverages will continue to be an important part of the functional food market.
12 citations
TL;DR: The review concludes that these reactions are still only incompletely understood and that they represent an interesting area for fundamental research and also represent a fertile field for product development through a more conscious use of the redox properties of strains used to compose food cultures.
Abstract: Food fermentations are typically performed without actively supplying air. Except for possible surface microorganisms, oxygen will only be transiently available and the redox reactions during the fermentation need to be in balance. Production of ATP from fermentation of carbohydrates typically involves oxidative steps in the early part of the pathways whereas a multitude of different reactions are used as compensating reductions. Much of the diversity seen between food fermentations arise from the different routes and the different electron acceptors used by microorganisms to counterbalance the initial oxidative steps. This review gives a short overview of the routes employed by microorganisms in food fermentations to find ultimate electron acceptors allowing them to balance their fermentative metabolism. The diversity of acceptors used leads to diversity of metabolic end products and this contributes to the diversity in flavor, color, texture, and shelf life. The review concludes that these reactions are still only incompletely understood and that they represent an interesting area for fundamental research and also represent a fertile field for product development through a more conscious use of the redox properties of strains used to compose food cultures.
10 citations
References
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TL;DR: It is found that, after viral challenge, bacteria integrated new spacers derived from phage genomic sequences, and CRISPR provided resistance against phages, and resistance specificity is determined by spacer-phage sequence similarity.
Abstract: Clustered regularly interspaced short palindromic repeats (CRISPR) are a distinctive feature of the genomes of most Bacteria and Archaea and are thought to be involved in resistance to bacteriophages. We found that, after viral challenge, bacteria integrated new spacers derived from phage genomic sequences. Removal or addition of particular spacers modified the phage-resistance phenotype of the cell. Thus, CRISPR, together with associated cas genes, provided resistance against phages, and resistance specificity is determined by spacer-phage sequence similarity.
5,045 citations
TL;DR: An updated inventory of microorganisms used in food fermentations covering a wide range of food matrices and the taxonomy is reviewed and updated in order to bring theTaxonomy in agreement with the current standing in nomenclature.
577 citations
Journal Article•
13 citations