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Starter cultures in food production /
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, v...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex, UK ; Hoboken, NJ :
John Wiley & Sons, Inc.,
[2017]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.