Topic
Fermentation starter
About: Fermentation starter is a research topic. Over the lifetime, 756 publications have been published within this topic receiving 31319 citations. The topic is also known as: Starter culture.
Papers published on a yearly basis
Papers
More filters
TL;DR: 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.
1,567 citations
TL;DR: The role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins are outlined and a brief description of some important fermented foods from various countries are given.
1,013 citations
TL;DR: There is evidence that enterococci, either added as adjunct starters or present as nonstarter NSLAB, could find potential application in the processing of some fermented dairy products.
601 citations
TL;DR: The aim of this paper is to give an overview on the presence of these compounds in dry fermented sausages and to discuss the most important factors influencing their accumulation, including process and implicit factors as well as the role of starter and nonstarter microflora growing in the different steps of sausage production.
567 citations
TL;DR: The increase in numbers of probiotic organisms during manufacture and the viability of these organisms during storage were dependent on the species and strain of associative yoghurt organisms.
567 citations