Title Starter cultures in food production / edited by Barbara Speranza, University of Foggia, Italy, Antonio Bevilacqua, University of Foggia, Italy, Maria Rosaria Corbo, University of Foggia, Italy, Prof Milena Sinigaglia, University of Foggia, Italy

Published Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons, Inc., [2017]

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Description 1 online resource Contents Title Page ; Copyright Page; Contents; Preface; List of contributors; Chapter 1 Lactic acid bacteria as starter cultures; Introduction; General aspects of starter cultures; Types of starter cultures; Traditional starters: Natural starters; Traditional starters: Mixed-strain starters (MSS) ; Defined strain starters (DSS); Metabolism of lactic acid bacteria; Lactose metabolism; Citrate metabolism; Nitrogen metabolism; Lipases and esterases; Bacteriocins production; Exopolysaccharide production; Conclusion; References; Chapter 2 Yeasts as starter cultures Yeasts as starter cultures: General considerationsYeasts as starter cultures in winemaking; Starter cultures of S. cerevisiae; Mixed starters for co-fermentations ; Yeasts as starter cultures in brewing; Yeasts as starter cultures in bakery products; Yeasts as starter cultures in dairy products; Cheese; Whey; Fermented milk; Yeasts as starter cultures in fermented meat products; Yeasts as starter cultures in miscellaneous fermented foods and beverages; Fermented olives; Cocoa; Coffee; Fermented fruit and vegetables; Yeasts as starter cultures in worldwide ethnic fermented foods and beverages Fermented foods and beverages from Africa and AsiaFermented foods and beverages from South America; Yeasts as biocontrol agents in foods and beverages; Worldwide collections conserving yeast starter cultures; Conclusion and future outcomes; References; Chapter 3 Fungal starters: An insight into the factors affecting the germination of conidia; Definitions; Modelling of germination kinetics; The Gompertz equation; The logistic model; The asymmetric model; Factors that affect germination parameters; Spore density; Environmental factors; Physiological state; Transients Conclusion: Applications of these results to fungal startersReferences; Chapter 4 Non-starter bacteria 'functional' cultures ; Functional cultures; Propionibacterium genus; Corynebacterium and related genera; Bifidobacterium genus; Conclusion; Acknowledgements; References; Chapter 5 Industrial production of starter cultures; Production process; Quality control; Preparation of inoculum culture; Selection of starter strain(s); Defined or undefined cultures; Strain engineering; Formulation and preparation of media; Nutrient supplementation; Role of medium in cell survival and functionality Propagation of cells in a bioreactorProcess control; Harvesting and concentration; Centrifugation; Filtration; Preservation; Drying techniques; Freezing; Starter culture market; Current market; Aspects of future markets; Conclusion; References; Chapter 6 Safety evaluation of starter cultures; Food safety, starter cultures and the need for an integrated perspective; The US regulatory framework: Generally recognized as safe (GRAS) status; The European regulatory framework: The qualified presumption of safety (QPS) concept Summary Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation Bibliography Includes bibliographical references and index Notes Print version record and CIP data provided by publisher Subject Bacterial starter cultures. Fermented foods. TECHNOLOGY & ENGINEERING -- Food Science. Bacterial starter cultures Fermented foods Form Electronic book Author Speranza, Barbara, editor LC no. 2016049868 ISBN 9781118933787 1118933788 9781118933770 111893377X

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