Lactic acid bacteria as functional starter cultures for the food fermentation industry

Leroy, Frédéric; De Vuyst, Luc

doi:10.1016/j.tifs.2003.09.004

Cited by 1,852Probiotics and Fermented FoodsFermentation and Sensory AnalysisBacterial Genetics and Biotechnology

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Leroy, Frédéric, De Vuyst, Luc·2004·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2003.09.004

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LAB can be used as protective cultures to control contaminating or pathogenic microorganisms.
“Therefore, LAB can be used as a bioprotective culture to increase microbiological safety, extend shelf life, improve texture, and contribute to a pleasant sensory profile of the final product [42,43,47].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [42]
LAB cause the rapid acidification of fermented milk via the production of organic acids, mainly lactic acid.
“LAB cause the rapid acidification of fermented milk via the production of organic acids, mainly lactic acid [42,43].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [42]
LAB contribute to flavor, texture, and nutritional value of products as a consequence of their metabolic properties.
“In addition to their capacity to produce lactic acid, LAB contribute to other product characteristics, such as flavor, texture, and nutritional value, as a consequence of their metabolic properties [3,42,43,44,45].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [42]

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Nucleic acid-based approaches to investigate microbial-related cheese quality defects
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New Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food Industry
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Acetic acid bacteria in fermented foods and beverages
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Probiotics as an alternative antimicrobial therapy: Current reality and future directions
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Resistance of Listeria monocytogenes to Stress Conditions Encountered in Food and Food Processing Environments
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Role of Starter Cultures on the Safety of Fermented Meat Products
Laranjo, M., Potes, M. E., & Elías, M. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.00853 · Cited by 295 · see citing works
Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
Behera, S. S., Sheikha, A. F. E., Hammami, R., & Kumar, A. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.103971 · Cited by 281 · see citing works
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
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Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“Therefore, LAB can be used as a bioprotective culture to increase microbiological safety, extend shelf life, improve texture, and contribute to a pleasant sensory profile of the final product [42,43,47].”
Background
Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
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The microbial food revolution
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Hydrogen sulfide toxicity in the gut environment: Meta-analysis of sulfate-reducing and lactic acid bacteria in inflammatory processes
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Probiotic Dairy Products
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The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
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Domestication of Industrial Microbes
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Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group
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Authors: Leroy, F., & De Vuyst, L.
Affiliations: Vrije Universiteit Brussel (BE)
ORCID: Leroy, Frédéric
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2004-02
Volume: 15
Issue: 2
Pages: 67-78
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2003.09.004
OpenAlex: W2116444522
Cited by: 1,852
References: 138
Citations by year: 2026: 119 · 2025: 90 · 2024: 81 · 2023: 86 · 2022: 121 · 2021: 133 · 2020: 148 · 2019: 146 · 2018: 116 · 2017: 130 · 2016: 102 · 2015: 107 · 2014: 97 · 2013: 86 · 2012: 71
FWCI: 20.60
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
VUBIR (Vrije Universiteit Brussel) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: lactic acid bacteria, starter cultures, fermented foods, food fermentation, antimicrobial agents, probiotics, microbiological safety, functional foods, sweeteners, aromatic compounds, vitamins, enzymes

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