Starter cultures in food production / edited by Barbara Speranza [and three others].

Format:

Book

Contributor:

Speranza, Barbara, editor.

Series:

THEi Wiley ebooks

Language:

English

Subjects (All):

Bacterial starter cultures.

Fermented foods.

Physical Description:

1 online resource (438 pages)

Edition:

1st ed.

Place of Publication:

West Sussex, England : Wiley Blackwell, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

Contents:

Intro

Title Page

Copyright Page

Contents

Preface

List of contributors

Chapter 1 Lactic acid bacteria as starter cultures

Introduction

General aspects of starter cultures

Types of starter cultures

Traditional starters: Natural starters

Traditional starters: Mixed-strain starters (MSS)

Defined strain starters (DSS)

Metabolism of lactic acid bacteria

Lactose metabolism

Citrate metabolism

Nitrogen metabolism

Lipases and esterases

Bacteriocins production

Exopolysaccharide production

Conclusion

References

Chapter 2 Yeasts as starter cultures

Yeasts as starter cultures: General considerations

Yeasts as starter cultures in winemaking

Starter cultures of S. cerevisiae

Mixed starters for co-fermentations

Yeasts as starter cultures in brewing

Yeasts as starter cultures in bakery products

Yeasts as starter cultures in dairy products

Cheese

Whey

Fermented milk

Yeasts as starter cultures in fermented meat products

Yeasts as starter cultures in miscellaneous fermented foods and beverages

Fermented olives

Cocoa

Coffee

Fermented fruit and vegetables

Yeasts as starter cultures in worldwide ethnic fermented foods and beverages

Fermented foods and beverages from Africa and Asia

Fermented foods and beverages from South America

Yeasts as biocontrol agents in foods and beverages

Worldwide collections conserving yeast starter cultures

Conclusion and future outcomes

Chapter 3 Fungal starters: An insight into the factors affecting the germination of conidia

Definitions

Modelling of germination kinetics

The Gompertz equation

The logistic model

The asymmetric model

Factors that affect germination parameters

Spore density

Environmental factors

Physiological state

Transients.

Conclusion: Applications of these results to fungal starters

Chapter 4 Non-starter bacteria 'functional' cultures

Functional cultures

Propionibacterium genus

Corynebacterium and related genera

Bifidobacterium genus

Acknowledgements

Chapter 5 Industrial production of starter cultures

Production process

Quality control

Preparation of inoculum culture

Selection of starter strain(s)

Defined or undefined cultures

Strain engineering

Formulation and preparation of media

Nutrient supplementation

Role of medium in cell survival and functionality

Propagation of cells in a bioreactor

Process control

Harvesting and concentration

Centrifugation

Filtration

Preservation

Drying techniques

Freezing

Starter culture market

Current market

Aspects of future markets

Chapter 6 Safety evaluation of starter cultures

Food safety, starter cultures and the need for an integrated perspective

The US regulatory framework: Generally recognized as safe (GRAS) status

The European regulatory framework: The qualified presumption of safety (QPS) concept

Starter cultures, scientific framework, position papers and regulatory environment

Starter cultures, microbial contaminants and safety aspects

Starter culture design for enhanced safety

Chapter 7 Management of waste from the food industry: A new focus on the concept of starter cultures

Bioremediation and the starter concept

Dairy waste management: Potential use for whey beverage production

Whey-based fermented beverages

Animal-origin wastewaters

Treatment of slaughterhouse wastes and the microorganisms involved

Physical parameters of a digester

Post-treated waste utilization

Bioremediation of olive mill wastewaters.

Use of microorganisms for OMW detoxification

Appendix 7.1 Typology of digesters

Appendix 7.2 Kinetic microbial growth

Chapter 8 A new frontier for starter cultures: Attenuation and modulation of metabolic and technological performance

Attenuation by heat treatment

Attenuation by freezing-thawing

Spray and freeze drying

Attenuation by high pressure and high‐pressure homogenization

Attenuation by microfluidization

Attenuation by sonication

Lysozyme treatment

Attenuation by treatment with various solvents

Lactose-negative mutants as attenuated starters

Chapter 9 The role of the pangenome concept in selecting new starter cultures

Use of the pangenome approach to select starter cultures

Tools and software to study the microbial pangenome

Chapter 10 Commercial starters or autochtonous strains? That is the question

Application of selected wild strains in food: Some case studies

Meat and fish products

Dairy products

Fermented vegetables

Fermented beverages

Sourdough and fermented cereals

Chapter 11 Sourdough and cereal‐based foods: Traditional and innovative products

Cereals used in fermented food production

Technological properties of cereal flours

Cereal microflora

Cereal fermentation

Cereal-based fermented products

Bread

Sourdough

Sourdough microorganisms

Yeasts

Lactic acid bacteria

Starter selection for sourdough production

Fortified fermented cereal-based products

Gluten-free cereals

Gluten-free fermented products

Microbial strategies to reduce gluten content

Chapter 12 The role of starter cultures and spontaneous fermentation in traditional and innovative beer production

Batch brewing process

Batch fermentation

Flavour formation.

Continuous brewing process

Continuous fermentation

Flavour formation

High and very high gravity fermentation

Brewer's yeast in action

Specialty and traditional beers

Bottle refermentation

Bioflavouring

Acceleration of maturation

Low-alcohol and alcohol‐free beers

Low-carb, light or diet beers

Chapter 13 Wine microbiology

Alcoholic fermentation

Spontaneous fermentation

Inoculated fermentation

Criteria for the selection of yeast starter

Technological or conventional traits

Metabolic or non-'conventional' traits

Properties associated with the commercial production of wine yeasts

Novel traits

New wine yeasts

Improvement of S. cerevisiae wine yeast strains

Mixed-starter cultures

Malolactic fermentation

Spontaneous malolactic fermentation

Inoculated malolactic fermentation

Selection criteria for malolactic bacteria

Chapter 14 Starter cultures in vegetables with special emphasis on table olives

Table olives

Application of starter cultures to table olive fermentation

New challenges for the development of starter cultures in table olives and vegetables in general

Chapter 15 New trends in dairy microbiology: Towards safe and healthy products

Biopreservation: Bacteriocins and bacteriophages

Bacteriocins produced by lactic acid bacteria

Bacteriophages

Healthy products: Probiotics and prebiotics

Probiotics

Prebiotics

Chapter 16 Sausages and other fermented meat products

Starter cultures for fermented meat products

Role of starter culture in the flavour, texture and colour formation of fermented meat products

Texture formation

Colour formation.

Biopreservation of fermented meat products by starter cultures

Utilization of bacteriocinogenic LAB as meat starter cultures to control pathogenic bacteria

Inhibition of mycotoxinogenic moulds

Production of bioactive peptides by starter culture in fermented meat products

Potential use of starter cultures to improve the healthiness of meat products

Proteolytic systems during meat processing

Potential bioactivity of peptides released during meat fermentation

Probiotic starter cultures for fermented meat products

Criteria for the selection of probiotic cultures for meat products

Health-promoting effects associated with the consumption of probiotic meat products

Genetics and biotechnology of starter cultures used in fermented meat products

Chapter 17 Fermentation of fish-based products: A special focus on traditional Japanese products

Salted and fermented fish products

Fish sauce

Shiokara: Salted and fermented fish with their guts

Fish nukazuke

Narezushi

Japanese narezushi culture

Narezushi made in Noto

Kaburazushi and daikonzushi (izushi-type products)

Health functionality of lactic acid-fermented fish foods

Functions of fermented fish products

Isolation of lactic acid bacteria from fish products and their environment

Chapter 18 Traditional alkaline fermented foods: : Selection of functional Bacillus starter cultures for soumbala production

Selection of multifunctional Bacillus starter cultures for soumbala production

Identification of microorganisms

Screening the proteolytic activity of the Bacillus isolates

Screening the lipolytic activity of the Bacillus isolates

Screening the ability of the Bacillus isolates to degrade carbohydrates

Screening the antimicrobial activity of the Bacillus isolates.

Screening the tolerance of the Bacillus isolates to bile and acid.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118933787

1118933788

9781118933794

1118933796

OCLC:

961457643