Novel insights into the microbiology of fermented dairy foods

Macori, Guerrino; Cotter, Paul D.

doi:10.1016/j.copbio.2017.09.002

Cited by 129 publications

(71 citation statements)

References 48 publications

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“…Thus, although the microbes in fermented foods cannot, by definition, be considered probiotic, many of them are evolutionarily highly related to probiotic organisms, and they often share the same molecular mechanisms responsible for health-promoting properties in probiotic organisms. The application of various omic approaches to understand functional properties of fermentation-derived microbes will also likely reveal new attributes relevant to the health benefits these microbes may provide (Macori and Cotter, 2018). …”

Section: Discussionmentioning

confidence: 99%

Fermented Foods as a Dietary Source of Live Organisms

et al. 2018

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The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105−7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.

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Section: Discussionmentioning

confidence: 99%

Fermented Foods as a Dietary Source of Live Organisms

et al. 2018

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“…They also enhance the physicochemical and sensorial qualities of the fermented food products as they follow a seemingly regulated pattern of fermentation. One or more fermentative microbial species can form a mixed or co‐culture, and can thus be used as a starter culture (Macori & Cotter, ). Some starter cultures used in traditional food fermentation lack proper characterisations, but now elucidated using ‘omics’‐based approaches.…”

Section: Selection Of Starter Cultures Adjuncts and Microbial Communmentioning

confidence: 99%

“…The cultures that enhance the characteristic flavours and textures of dairy fermented products are regarded as adjuncts. Adjunct cultures may be homo‐fermentative, such as Pediococcus , Enterococcus and Streptococcus genera; otherwise, adjuncts are hetero‐fermentative, releasing lactic acid, acetic acid and CO 2 as the fermentative products (Macori & Cotter, ). Hetero‐fermenters include Leuconostoc spp., Lb.…”

Section: Selection Of Starter Cultures Adjuncts and Microbial Communmentioning

confidence: 99%

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Ashaolu

2019

Int J of Food Sci Tech

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Fermentation has been employed as a traditional means of improving the shelf life and nutritional contents of foods, thus making fermented foods and beverages functional and therapeutic. Lactic acid bacteria (LAB) plays a major role in determining the health benefits of fermented milk and related products. This review takes into cognizance numerous investigations reporting certain microbial strains and mixes to contribute safety, quality, stability, health and organoleptic properties to fermented foods, due to increased consumers' awareness of food products with health claims. A look was taken at selection criteria for the ideal fermentative microbial species and strains, their usefulness and prospective 'OMICS'based approaches to elucidating fermentative complex communities in relation to their effects on fermented food products. Moreover, recommendations were given for improved fermentation of beverages and functional foods. It is projected that fermented foods and beverages will continually be a paramount in the global food and emerging functional food market.

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“…Common bacteria involved in fermenting milk are Streptococcus spp., Lactobacillus spp., and Lactococcus spp. [5].…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

Chen

Craven

et al. 2020

Nutrients

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Fermentation has been applied to a multitude of food types for preservation and product enhancing characteristics. Interest in the microbiome and healthy foods makes it important to understand the microbial processes involved in fermentation. This is particularly the case for products such as fermented cashew (Anacardium occidentale). We hereby describe the characterisation of cashew samples throughout an entire fermentation production process, starting at the quinoa starter inoculum (rejuvelac). The viable bacterial count was 10 8 -10 9 colony forming units/g. The nutritional composition changed marginally with regards to fats, carbohydrates, vitamins, and minerals. The rejuvelac starter culture was predominated by Pediococcus and Weissella genera. The 'brie' and 'blue' cashew products became dominated by Lactococcus, Pediococcus, and Weissella genera as the fermentation progressed. Cashew allergenicity was found to significantly decrease with fermentation of all the end-product types. For consumers concerned about allergic reactions to cashew nuts, these results suggested that a safer option is for products to be made by fermentation.

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Novel insights into the microbiology of fermented dairy foods

Cited by 129 publications

References 48 publications

Fermented Foods as a Dietary Source of Live Organisms

Fermented Foods as a Dietary Source of Live Organisms

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

Nutritional, Microbial, and Allergenic Changes during the Fermentation of Cashew ‘Cheese’ Product Using a Quinoa-Based Rejuvelac Starter Culture

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