Industrial production of starter cultures

Taskila, Sanna

doi:10.1002/9781118933794.ch5

Cited by 10 publications

(6 citation statements)

References 61 publications

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“…To select a microorganism(s) as a starter or starter culture, it is necessary to carry out a proper study regarding its metabolism and activities, since in some cases, its effects and/or properties may vary between laboratory conditions and food products [ 16 ]. Also, starter culture must be recognised as safe, capable of being produced on a large scale and remain viable and stable during storage [ 17 ].…”

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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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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“…The development of starter culture is crucial for the production of fermented foods as it allows a consistent production of fermented foods. It is of utmost importance to maintain the viability of the bacteria and prolong the shelf-life of commercial starter culture ( Taskila, 2017 ). The newly developed L. acidophilus KCNU and L. brevis Bmb6 containing functional starter exhibited excellent stability by maintaining the total number of viable cells at 10 10 CFU/g throughout the 12 weeks storage period, at −20°C and 5°C.…”

Section: Discussionmentioning

confidence: 99%

Section: Enterococcus Aerogenes Escherichia Coli Listeria Monocytogmentioning

confidence: 99%

“…The newly developed L. acidophilus KCNU and L. brevis Bmb6 containing functional starter exhibited excellent stability by maintaining the total number of viable cells at 10 10 CFU/g throughout the 12 weeks storage period, at -20C and 5C. Freeze-drying is one of the most commonly practiced preservation techniques for commercial starter culture production, owing to its capability to maintain a high number of viable bacterial cells and to prolong the shelf-life of the product (Taskila, 2017). Based on our results, frozen storage is preferable to cold storage when considering storing the product for a more extended period (> 12 weeks).…”

Section: Enterococcus Aerogenes Escherichia Coli Listeria Monocytogmentioning

confidence: 99%

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A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6

Lee

Yong

et al. 2020

Food Sci Anim Resour

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The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10 10 CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10 8 CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starterfermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

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“…The protective cultures are cultivated from a stock culture using small-volume batches of about 2 mL to 100 mL or a fed-batch process to grow the bacteria until a desired biomass concentration is reached. The biomass serves to inoculate 200 L to 50,000 L bioreactors in a batch or fed-batch process [ 92 ]. At this stage, bioreactors no longer work with defined media, but instead with cheap raw materials such as sidestream products from cereals or sugar beets to minimize costs and maximize yield ( Table 1 ).…”

Section: Industrial Production Of Protective Cultures Bacteriocins An...mentioning

confidence: 99%

Protective Cultures in Food Products: From Science to Market

Fischer

Titgemeyer

2023

Foods

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An ultimate goal in food production is to guarantee food safety and security. Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. In addition, highly potent small peptides, bacteriocins, are being expelled to exert antibiotic effects. Based on ongoing scientific efforts, there is a growing market of food products to which protective cultures are added exclusively for food safety and for prolonged shelf life. In this regard, most genera from the order Lactobacillales play a prominent role. Here, we give an overview on protective cultures in food products. We summarize the mode of actions of antibacterial mechanisms. We display the strategies for the isolation and characterization of protective cultures in order to have them market-ready. A survey of the growing market reveals promising perspectives. Finally, a comprehensive chapter discusses the current legislation issues concerning protective cultures, leading to the conclusion that the application of protective cultures is superior to the usage of defined bacteriocins regarding simplicity, economic costs, and thus usage in less-developed countries. We believe that further discovery of bacteria to be implemented in food preservation will significantly contribute to customer’s food safety and food security, badly needed to feed world’s growing population but also for food waste reduction in order to save substantial amounts of greenhouse gas emissions.

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Industrial production of starter cultures

Cited by 10 publications

References 61 publications

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

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

A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6

Protective Cultures in Food Products: From Science to Market

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