A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

Pereira, Gilberto Vinícius de Melo; Neto, Dão Pedro de Carvalho; Junqueira, Ana Caroline de Oliveira; Karp, Susan Grace; Letti, Luiz Alberto Júnior; Júnior, Antônio Irineudo Magalhães; Soccol, Carlos Ricardo

doi:10.1080/87559129.2019.1630636

Cited by 101 publications

(49 citation statements)

References 240 publications

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“…In Table 1, there are several NFCBs listed with their place of origin, constituent cereals, microorganisms, nutritional compounds, and potential health benefits. As previously mentioned by other authors, the functional outcome of such products is strongly connected to the selection of the cereals, microorganisms, fermentation temperature and time, and other additional food matrices [47][48][49]. Some of the NFCBs presented in Table 1 are commercially available, with various scales of production, while others are mainly homemade beverages, produced for individual consumption using traditional methods.…”

Section: An Overview Of Nfcbsmentioning

confidence: 95%

Section: Non-alcoholic Fermented Cereal Beverage Segmentmentioning

confidence: 99%

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Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: An Overview Of Nfcbsmentioning

confidence: 95%

Section: Non-alcoholic Fermented Cereal Beverage Segmentmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

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et al. 2020

Foods

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“…In a previous study, a relationship between the isolation sources characterized by harsh environmental conditions (antimicrobial substances and low pH) and the presence of lactic acid bacteria able to produce a strong antimicrobial activity was highlighted [ 39 , 55 ]. To date, more extensive literature is available on protective or anti- Listeria microbial cultures and their advantages and concerns in meat products [ 27 , 56 ]. Selection criteria of protective and starter cultures were also elucidated [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Low-Fat and High-Quality Fermented Sausages

et al. 2020

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The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages. In fact, these kinds of products require appropriate bio-protective strategies to avoid risks due to Listeria monocytogenes. Sixty-seven Lactiplantibacillus plantarum strains isolated from diverse sources were screened for their antimicrobial activity and their interaction with starter strains (Latilactobacillus sakei 152 and Staphylococcus xylosus MVS9). Lactiplantibacillus plantarum Lpls100, highlighting both listericidal activity and the ability to promote Staphylococcus xylosus MVS9 growth, was used as a protective strain in low-fat fermented sausages prepared with lemon albedo as a fat replacer. The effect of the albedo and the protective strain on the fermentation process and the final quality was ascertained. Results highlighted that the use of the albedo did not affect the growth of starter strains and enhanced some quality features, such as fatty acid profiles and certain sensory attributes. However, the albedo also produced a slow decrease in water activity, compromising the microbial quality. The anti-Listeria strain, enhancing coagulase negative cocci growth and exerting antimicrobial activity, avoided the inconveniences caused by the use of the albedo. Moreover, the anti-Listeria effectiveness was assessed through a challenge test using a Listeria cocktail. The study revealed that Lactiplantibacillus plantarum Lpls100, regardless of the presence of the albedo, assures a prompt inhibition of Listeria spp. Therefore, its use could be an important contribution to the quality of low-fat fermented sausages.

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“…The popularity and the availability of fermented dairy products (e.g., kefir, koumiss, curd, lassi, laben, and Suero costeño) have been increased throughout the world due to their functional properties and prolonged shelf-life, given by the dynamics of the microbial community living there (Grandos Conde et al, 2013;Panesar, 2011;Singh & Shah, 2017). The fermentation is based on the indigenous microbiota present in the raw material or using part of a successful fermentation as back-slopping in order to ensure the dominance of the original microbiota (Capozzi et al, 2012;Pereira et al, 2020;Capozzi et al, 2020). Caspian Sea-style spontaneously fermented milk is widespread as an traditional product.…”

Section: Introductionmentioning

confidence: 99%

Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods

et al. 2021

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The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60 days of storage was analyzed by Illumina-based sequencing, and presence of viable taxa was confirmed by culturing on selective media. Low quality pasteurized milk harbored mainly Gram-negative bacteria, markedly dominated by Pseudomonas. Following fermentation, lactic acid bacteria rapidly became dominant with maximum population of 10.15 log CFU/mL at 18 h, represented mainly by Lactococcus. However, sequences related to Pseudomonas, and to a lesser extent for enterobacteria, remained constant throughout the fermentation process. The cultured-dependent approach confirmed the presence of viable Pseudomonas, with a final population of 5.60 log CFU/mL. Biochemical transformations were further analyzed, indicating lactic acid as the main end-metabolite produced (maximum concentration of 5.93 g/L at 24 h). In addition, the increase of 2-nonanone can be correlated as a volatile biomarker of P. aeruginosa and related species. Altogether, the results demonstrated that natural milk fermentation may often not inhibit the development of pathogens and food spoilage microorganisms.

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A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

Cited by 101 publications

References 240 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Low-Fat and High-Quality Fermented Sausages

Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods

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