Yeasts as starter cultures

Buzzini, Pietro; Mauro, Simone Di; Turchetti, Benedetta

doi:10.1002/9781118933794.ch2

Cited by 6 publications

(4 citation statements)

References 227 publications

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“…Of the 513 microbial colonies originally recovered from different matrices, 433 isolates belonging to 9-QPS yeast species were selected for further studies ( Table S1 ) and 81 were discarded (~16%) ( Table S4 ). Therefore, some of the yeast isolates characterized in this study may represent novel strains that could be considered for developing new starters for bread-making or other food fermentations [ 110 ].…”

Section: Discussionmentioning

confidence: 99%

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.

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Section: Discussionmentioning

confidence: 99%

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

et al. 2020

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“…In addition, other bacterial groups such as Gram-positive, catalase-positive cocci, mainly coagulase-negative staphylococci (CNS), and Micrococcaceae are also used [19,20]. Yeasts are mainly used for the fermentation of alcoholic beverages [21], with wine and beer production being the most representative. Regarding starter moulds, they are used to obtain fermented vegetable products, cheeses and meat products [22].…”

Section: Introductionmentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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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.

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“…shermanii ), bacteria present in rind cheeses, such as Brevibacterium linens (Ruas‐Madiedo & Rodríguez, 2017), or eukaryotes, such as yeasts (e.g. Debaryomyces hansenii and Yarrowia lipolytica , Buzzini et al, 2017) and moulds (e.g. Penicillium camemberti and Penicillium roqueforti , Dantigny & Bevilacqua, 2017).…”

Section: Cultures For Optimal Organoleptic Propertiesmentioning

confidence: 99%

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

González-González

Delgado

Ruíz

et al. 2022

Journal of Applied Microbiology

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Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high-quality foods with improved nutritional and health-promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.

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Yeasts as starter cultures

Cited by 6 publications

References 227 publications

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects

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