Topic
Starter
About: Starter is a research topic. Over the lifetime, 4193 publications have been published within this topic receiving 37235 citations.
Papers published on a yearly basis
1 / 3
Papers
TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
Abstract: The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties.
1,800 citations
TL;DR: Functional starter cultures offer an additional functionality compared to classical starter cultures and represent a way of improving and optimising the sausage fermentation process and achieving tastier, safer, and healthier products.
627 citations
TL;DR: The present review discusses the technological and new selection criteria that should be taken into account when selecting LAB starter cultures for the production of fermented dry sausages.
461 citations
TL;DR: The combination of the barcoded pyrosequencing strategy and the (1)H NMR technique was used to effectively monitor microbial succession and metabolites production and allowed for a greater understanding of the relationships between the microbial community and metabolite production in kimchi fermentation.
258 citations
1 Jan 2017
TL;DR: This article addresses general concepts surrounding the use of starter cultures in cheesemaking and the preparation and use of bulk starter cultures and culture concentrates.
Abstract: This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types. Whether prepared from the natural flora of milk, propagated as cultured whey, or selected from a preserved collection of defined single strains or undefined mixtures, starter cultures must be matched to the cheese type being made. Cheese starter cultures are predominantly composed of lactic acid bacteria, although other bacteria and yeasts may also be involved. In cheese manufacture, the primary role of starter cultures is the production of lactic acid from lactose at a predictable and controlled rate. Controlling acid production during cheesemaking is key to achieving control over curd pH, moisture, and lactose level. These factors in turn have a major influence on the microbial, chemical, and biochemical environment of the maturing cheese. Metabolism by starter cultures and the enzymes they produce contribute to the development of cheese flavor. The preparation and use of bulk starter cultures and culture concentrates are discussed.
212 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2026 | 1 |
| 2025 | 289 |
| 2024 | 636 |
| 2023 | 1,166 |
| 2022 | 1,216 |
| 2021 | 305 |