Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
TLDR
Stater cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity as discussed by the authors.Abstract:
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.read more
Citations
More filters
Journal ArticleDOI
The Many Faces of Enterococcus spp.-Commensal, Probiotic and Opportunistic Pathogen.
TL;DR: In this paper, the authors discuss both the beneficial properties of these microorganisms and the risk factors related to their evolution towards pathogenicity, which is especially relevant in hospital environments, where enterococcal outbreaks often occur.
Journal ArticleDOI
Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries
TL;DR: In this article, a compilation of traditional fermented foods available in the South East Asia (SEA) regions as a source vehicle for non-dairy probiotics is presented, where the sensory and organoleptic preferences of traditional foods as means of dietary routine variations are demonstrated.
Journal ArticleDOI
Aquafeed Production from Fermented Fish Waste and Lemon Peel
Alessia Tropea,Angela Giorgia Potortì,Vincenzo Lo Turco,Elisabetta Russo,Rossella Vadalà,Rossana Rando,Giuseppa Di Bella +6 more
TL;DR: In this paper, the authors used S. cerevisiae and L. reuteri as starters for fermenting fish waste supplemented with lemon peel as a prebiotic source and filler.
Journal ArticleDOI
Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese.
Cristina Saraiva,Ana Catarina Silva,Juan García-Díez,Beniamino T. Cenci-Goga,Luca Grispoldi,Aníbal Silva,José M. M. M. de Almeida,José M. M. M. de Almeida +7 more
TL;DR: In this article, the authors evaluated the efficacy of myrtle and Rosmarinus officinalis essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening.
Journal ArticleDOI
Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products
Nikheel Bhojraj Rathod,Girija Gajanan Phadke,Giulia Tabanelli,Anuya Mane,Rahul Chudaman Ranveer,Asif Pagarkar,Fatih Özogul +6 more
TL;DR: In this article, the action of LAB and their metabolites for preservation of aquatic food products as well as their impacts on aquatic food quality and safety are discussed. And their possible inclusion with other preservation methods as hurdle techniques is also reviewed.
References
More filters
Journal ArticleDOI
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.
Jinshui Zheng,Stijn Wittouck,Elisa Salvetti,Charles M. A. P. Franz,Hugh M. B. Harris,Paola Mattarelli,Paul W. O'Toole,Bruno Pot,Peter Vandamme,Jens Walter,Koichi Watanabe,Sander Wuyts,Giovanna E. Felis,Michael G. Gänzle,Michael G. Gänzle,Sarah Lebeer +15 more
TL;DR: This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences and proposed reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties.
Journal ArticleDOI
Acid stress responses in enterobacteria
TL;DR: The enteric microogranisms Salmonella, Escherichia coli and Shigella flexneri prefer to grow in neutral pH environments, but nevertheless experience dramatic pH fluctuations in nature and during pathogenesis.
Journal ArticleDOI
Changes in the components of dry-fermented sausages during ripening.
TL;DR: The typical flavor and odor of dry-fermented sausages cannot be attributed to volatile substances alone, but to a large number of volatile and nonvolatile compounds present in the product in suitable proportions.
Journal ArticleDOI
Functions and emerging applications of bacteriocins.
TL;DR: Some bacteriocins are found to regulate quorum sensing which suggests novel applications for this group of substances, which paves the way to even more fascinating applications such as novel carrier molecules (delivery systems) and the treatment of cancer.
Journal ArticleDOI
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
TL;DR: The use of competitive microbiota as a biotechnological tool for food preservation may lead to improve the optimization and quality assurance of food products while at the same time retaining the sensory qualities of the product such as color, flavor, texture and nutritional value.