During the past one hundred years, microbiologists have developed methods to isolate, investigate, and propagate different microorganisms for different purposes in food fermentation. Nowadays, selected strains of bacteria, yeasts, and molds are widely applied in the food industry. Consumers seek fermented foods with sensorial and functional qualities that are shaped by these microorganisms, as they are responsible for producing metabolic end-products and structural/textural modifications in the raw material matrix. Industrial large-scale fermentations usually rely on single strains or defined cultures, leading to better control of product quality and consistency. The technological advantages from using specific starter cultures generally are associated with various benefits, such as enhancing the flavor, texture, aroma, color, and shelf-life of the fermented products, as well as improving their nutritional value and safety by producing organic acids, enzymes, vitamins, antioxidants, and antimicrobial compounds. Therefore, the industry of microbial cultures is in a constant quest for novel strains with specific technological/functional characteristics suitable to create new starters. This chapter highlights advanced novel methods for microbial culture selection and discusses regulatory considerations for new usages. A part of the chapter consists of sections highlighting significant research findings on the application of microbial systems in cross-over fermentation, synthetic microbial communities, and microbiome engineering. Exotic cultures and new generation probiotics as starter cultures and new technological properties for microbial cultures will also be discussed. Furthermore, this chapter encompasses updated information on the industrial production of starter cultures and provides future directions. There is a need for ongoing research exploring novel strains, synthetic communities, and regulatory considerations to shape the future of these important cultures in the food industry.
De Dea Lindner, J., Todorov, S., Vinícius De Melo Pereira, G., Bourdichon, F., Da Silva Vale, A., Ivy Irorita Fugaban, J., Patrone, V., Manoel Pinto, U., Advances in Microbial Cultures for Food Production, in Martin Jg, M. J., De Dea Lindner, D. D. L. J., Melo Pereira Gv, M. P. G., Ray R, R. R. (ed.), Trending Topics on Fermented Foods, Springer Cham, Geneva, Switzerland 2024: 109- 134 [https://hdl.handle.net/10807/297374]
Advances in Microbial Cultures for Food Production
Bourdichon, Francois;Patrone, Vania;
2024
Abstract
During the past one hundred years, microbiologists have developed methods to isolate, investigate, and propagate different microorganisms for different purposes in food fermentation. Nowadays, selected strains of bacteria, yeasts, and molds are widely applied in the food industry. Consumers seek fermented foods with sensorial and functional qualities that are shaped by these microorganisms, as they are responsible for producing metabolic end-products and structural/textural modifications in the raw material matrix. Industrial large-scale fermentations usually rely on single strains or defined cultures, leading to better control of product quality and consistency. The technological advantages from using specific starter cultures generally are associated with various benefits, such as enhancing the flavor, texture, aroma, color, and shelf-life of the fermented products, as well as improving their nutritional value and safety by producing organic acids, enzymes, vitamins, antioxidants, and antimicrobial compounds. Therefore, the industry of microbial cultures is in a constant quest for novel strains with specific technological/functional characteristics suitable to create new starters. This chapter highlights advanced novel methods for microbial culture selection and discusses regulatory considerations for new usages. A part of the chapter consists of sections highlighting significant research findings on the application of microbial systems in cross-over fermentation, synthetic microbial communities, and microbiome engineering. Exotic cultures and new generation probiotics as starter cultures and new technological properties for microbial cultures will also be discussed. Furthermore, this chapter encompasses updated information on the industrial production of starter cultures and provides future directions. There is a need for ongoing research exploring novel strains, synthetic communities, and regulatory considerations to shape the future of these important cultures in the food industry.
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