Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics
MŽ Grujović, KG Mladenović… - … Reviews in Food …, 2022 - Wiley Online Library
Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …
Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods
Introduction Dietary sources have an abundance of bacteria, mainly lactic acid bacteria
(LABs), which have long been regarded as probiotics in humans and animals. Lactic acid …
(LABs), which have long been regarded as probiotics in humans and animals. Lactic acid …
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis
L Solieri, A Bianchi, G Mottolese, F Lemmetti, P Giudici - Food Microbiology, 2014 - Elsevier
Non-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been recently
revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic …
revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic …
Traditional and new microorganisms in lactic acid fermentation of food
B Sionek, A Szydłowska, K Küçükgöz… - Fermentation, 2023 - mdpi.com
Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …
bioconservation. This process is widely used for food preservation and also for a production …
Fermented foods as a dietary source of live organisms
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 …
functionality, sensory, and nutritional properties. The latter includes the presence of …
Exploitation of vegetables and fruits through lactic acid fermentation
Lactic acid fermentation represents the easiest and the most suitable way for increasing the
daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and …
daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and …
Bacterial diversity and functionalities in food fermentations
F Ravyts, LD Vuyst, F Leroy - Engineering in Life Sciences, 2012 - Wiley Online Library
Lactic acid bacteria (LAB) play a central role in several food fermentations, producing lactic
acid besides other metabolic actions. Popular fermented foods that rely on the use of LAB …
acid besides other metabolic actions. Popular fermented foods that rely on the use of LAB …
Lactic acid bacteria: Food safety and human health applications
Research on lactic acid bacteria has confirmed how specific strains possess probiotic
properties and impart unique sensory characteristics to food products. The use of probiotic …
properties and impart unique sensory characteristics to food products. The use of probiotic …
A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives
TJ Ashaolu - International Journal of Food Science & …, 2019 - Wiley Online Library
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 …
nutritional contents of foods, thus making fermented foods and beverages functional and …
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
MS Ammor, B Mayo - Meat science, 2007 - Elsevier
Lactic acid bacteria (LAB) have long been used as starter cultures in the production of
fermented dry sausages and other meat-derived commodities. These cultures are generally …
fermented dry sausages and other meat-derived commodities. These cultures are generally …