The Use of Starter Cultures in Food Processing

ABSTRACT Foodborne outbreaks of listeriosis caused by Listeria monocytogenes have contributed to public consciousness about bacterial pathogens involved with foodborne disease. Major concerns with L. monocytogenes are its high mortality rate, wide distribution on raw products, growth at low temperatures, and its ability to establish itself in various food-processing environments. These concerns have prompted the examination of novel approaches, including the use of antimicrobial peptides, or bacteriocins, to combat its survival in foods. Bacteriocins from lactic acid bacteria have received much attention because these microorganisms have a long history of safe use in foods either as starter cultures or as indigenous contaminants. Some bacteriocins are inhibitory to foodborne pathogens, including Listeria spp., a substantial reason for investigating their potential use in novel food preservation applications. Nisin is currently accepted worldwide and in the U.S.; however, numerous other bacteriocins also have potential use in similar applications. Recent examples suggest that bacteriocins may contribute an additional barrier in the “hurdle” concept of food safety.

Download Full-text

Screening of probiotic cultures intended for processing of fermented foods for their ability to produce biogenic amines

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200856010025 ◽

2008 ◽

Vol 56 (1) ◽

pp. 25-30 ◽

Cited By ~ 1

Author(s):

Radka Burdychová ◽

V. Dohnal

Keyword(s):

Biogenic Amines ◽

Human Health ◽

Food Processing ◽

Food Production ◽

Fermented Food ◽

Starter Cultures ◽

Screening Methods ◽

Fermented Foods ◽

Site Of Action ◽

Positive Effect

The contemporary trend is using probiotic cultures in fermented food production. They can be used as starter cultures and for their positive effect on human health. Probiotics are defined as living microorganisms present in food which consumed in adequate amounts affects positively the intestinal microflora’s composition and balance and thus human health itself. Cultures of these bacteria have to be of human origin and be able to survive the passage through the gastrointestinal tract. They also have to be able to multiply on the site of action (in intestine) and must not be toxic or pathogenic. Unfortunately, even some probiotic cultures can be counted among potential producers of biogenic amines, so their testing for the presence of biogenic amines is necessary (BURDYCHOVÁ, 2007).The aim of this study was screening of 26 types of bacterial cultures (SACCO, Italy) as probiotic cultures for their ability to produce biogenic amines tyramine and histamine. Cultivation in decarboxylating medium (BOVER-CID and HOLZAPFEL, 1999), HPLC descibed by BURDYCHOVÁ and DOHNAL (2007), and PCR detection of genes coding enzymes tyrosindecarboxylase and histidindecarboxylase, participating in formation of biogenic amines (COTON et al., 2004), were used as the screening methods. 19 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp., 2 strains of Pediococcus spp. and 2 strains of Enterococcus spp. were examined by the methods mentioned above. The tyramine production was detected at 8 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp. and 2 strains of Enterococcus spp., whereas no tested cultures were found to be able to produce histamine.The strains at which production of biogenic amines tyramine and histamine wasn’t detected are suitable for fermented food processing. When the strains at which production of tyramine was demonstrated were used in food processing, a control of concentration of this biogenic amine in final product is highly recommended.

Download Full-text

STARTER CULTURES | Molds Employed in Food Processing

Encyclopedia of Food Microbiology ◽

10.1016/b978-0-12-384730-0.00323-2 ◽

2014 ◽

pp. 522-528

Author(s):

T. Uraz ◽

B.H. Özer

Keyword(s):

Food Processing ◽

Starter Cultures

Download Full-text

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-59-63 ◽

2020 ◽

Vol 29 (12) ◽

pp. 59-63

Author(s):

O.I. Parakhina ◽

◽

M.N. Lokachuk ◽

L.I. Kuznetsova ◽

E.N. Pavlovskaya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Comparative Assessment ◽

Starter Cultures ◽

Bakery Products ◽

Gluten Free ◽

Microbial Composition ◽

Fermentative Activity ◽

Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Download Full-text