Regulatory and Safety Requirements for Food Cultures

Laulund, Svend; Wind, Anette; Derkx, Patrick; Zuliani, Véronique

doi:10.3390/microorganisms5020028

Cited by 84 publications

(60 citation statements)

References 29 publications

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“…According to Laulund et al [105], whatever the strategy applied, it is imperative to have an evaluation of the food cultures' safety at three levels: (a) at the strain level, (b) during production, and (c) in the process it is applied to and throughout the shelf life of the food.…”

Section: Safety Of Selected Meat Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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Section: Safety Of Selected Meat Starter Culturesmentioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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“…Considering that international organisms like EFSA request a concentration of at least 7 log CFU/g viable microorganisms at the moment of being consumed to obtain the benefits of probiotic consumption (EFSA, ; Laulund, Wind, Derkx, & Zuliani, ; Triphati & Giri, ), the stability of L. plantarum CIDCA 83114 during storage would ensure the fulfilment of this requirement. Moreover, the obtained beads would also provide an additional source of calcium.…”

Section: Resultsmentioning

confidence: 99%

Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Cava

Gerbino

Sgroppo

et al. 2019

Journal of Food Science

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Citrus pectin hydrolysates (Citrus paradisi [Mafc.]) from “Foster,” “Red Shambar,” “Tangelo Orlando,” and “Citrumelo Swingle” cultivars were obtained by partial chemical hydrolysis and their properties as culture media (sole carbon/nutrient source) and encapsulating agents of Lactobacillus plantarum CIDCA 83114 were evaluated. The concentration of neutral sugars was maximal after 2‐hour hydrolysis. All hydrolysates were rich in glucose >xylose >galactose >galacturonic acid >mannose >arabinose. “Citrumelo Swingle” cultivar was the one with the highest concentration of xylose. After 24 hr of fermentation with L. plantarum CIDCA 83114, bacterial viability increased from 6.76 ± 0.14 to almost 9 log CFU/mL, and lactic acid concentration, from 2.63 ± 0.41 to 7.82 ± 0.15 mmol/L in all hydrolysates. Afterwards, bacteria were entrapped in pectate‐calcium beads by ionotropic gelation. Bacterial viability did not significantly decrease after freeze‐drying and storage the beads at 4 °C for 45 days. Practical Application Pectin hydrolysates were adequate culture media for microorganisms, as determined by the viabililty and lactic acid production. Considering that citrus peels are agro‐wastes obtained in large quantities, their use as encapsulating materials provides a solution to overcome the environmental problem they entail.

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“…However, as observed by Laulund et al. (), it is impossible in the present state of scientific knowledge to establish with complete certainty the absolute harmlessness of the use of any microorganism. It is also important to consider recent scientific findings that may have emerged since the last peer review or scientific evaluation, to ensure that the safety of a species is still valid.…”

Section: Regulatory Aspects On the Use Of Aab As Food Culturesmentioning

confidence: 92%

“…In addition, it is noteworthy that the term safe or safety, in this context, means that that there is a reasonable certainty in the minds of competent scientists that a substance or microorganism is not harmful under the intended conditions of use. However, as observed by Laulund et al (2017), it is impossible in the present state of scientific knowledge to establish with complete certainty the absolute harmlessness of the use of any microorganism. It is also important to consider recent scientific findings that may have emerged since the last peer review or scientific evaluation, to ensure that the safety of a species is still valid.…”

Section: Safety Aspects Of Aab With Emphasis On G Oxydansmentioning

confidence: 98%

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Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

149

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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Regulatory and Safety Requirements for Food Cultures

Cited by 84 publications

References 29 publications

The Use of Starter Cultures in Traditional Meat Products

The Use of Starter Cultures in Traditional Meat Products

Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

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