Chapter
Chapter 2 Yeasts as starter cultures
Yeasts as starter cultures: General considerations
Yeasts 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
Yeasts as starter cultures in fermented meat products
Yeasts as starter cultures in miscellaneous fermented foods and beverages
Fermented fruit and vegetables
Yeasts as starter cultures in worldwide ethnic fermented foods and beverages
Fermented foods and beverages from Africa and Asia
Fermented foods and beverages from South America
Yeasts as biocontrol agents in foods and beverages
Worldwide collections conserving yeast starter cultures
Conclusion and future outcomes
Chapter 3 Fungal starters: An insight into the factors affecting the germination of conidia
Modelling of germination kinetics
Factors that affect germination parameters
Conclusion: Applications of these results to fungal starters
Chapter 4 Non-starter bacteria ‘functional’ cultures
Corynebacterium and related genera
Chapter 5 Industrial production of starter cultures
Preparation of inoculum culture
Selection of starter strain(s)
Defined or undefined cultures
Formulation and preparation of media
Role of medium in cell survival and functionality
Propagation of cells in a bioreactor
Harvesting and concentration
Aspects of future markets
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
Starter cultures, scientific framework, position papers and regulatory environment
Starter cultures, microbial contaminants and safety aspects
Starter culture design for enhanced safety
Chapter 7 Management of waste from the food industry: A new focus on the concept of starter cultures
Bioremediation and the starter concept
Dairy waste management: Potential use for whey beverage production
Whey-based fermented beverages
Animal-origin wastewaters
Treatment of slaughterhouse wastes and the microorganisms involved
Physical parameters of a digester
Post-treated waste utilization
Bioremediation of olive mill wastewaters
Use of microorganisms for OMW detoxification
Appendix 7.1 Typology of digesters
Appendix 7.2 Kinetic microbial growth
Chapter 8 A new frontier for starter cultures: Attenuation and modulation of metabolic and technological performance
Attenuation by heat treatment
Attenuation by freezing–thawing
Attenuation by high pressure and high‐pressure homogenization
Attenuation by microfluidization
Attenuation by sonication
Attenuation by treatment with various solvents
Lactose-negative mutants as attenuated starters
Chapter 9 The role of the pangenome concept in selecting new starter cultures
Use of the pangenome approach to select starter cultures
Tools and software to study the microbial pangenome
Chapter 10 Commercial starters or autochtonous strains? That is the question
Application of selected wild strains in food: Some case studies
Sourdough and fermented cereals
Chapter 11 Sourdough and cereal‐based foods: Traditional and innovative products
Cereals used in fermented food production
Technological properties of cereal flours
Cereal-based fermented products
Starter selection for sourdough production
Fortified fermented cereal-based products
Gluten-free fermented products
Microbial strategies to reduce gluten content
Chapter 12 The role of starter cultures and spontaneous fermentation in traditional and innovative beer production
Continuous brewing process
High and very high gravity fermentation
Specialty and traditional beers
Acceleration of maturation
Low-alcohol and alcohol‐free beers
Low-carb, light or diet beers
Chapter 13 Wine microbiology
Criteria for the selection of yeast starter
Technological or conventional traits
Metabolic or non-‘conventional’ traits
Properties associated with the commercial production of wine yeasts
Improvement of S. cerevisiae wine yeast strains
Spontaneous malolactic fermentation
Inoculated malolactic fermentation
Selection criteria for malolactic bacteria
Chapter 14 Starter cultures in vegetables with special emphasis on table olives
Application of starter cultures to table olive fermentation
New challenges for the development of starter cultures in table olives and vegetables in general
Chapter 15 New trends in dairy microbiology: Towards safe and healthy products
Biopreservation: Bacteriocins and bacteriophages
Bacteriocins produced by lactic acid bacteria
Healthy products: Probiotics and prebiotics
Chapter 16 Sausages and other fermented meat products
Starter cultures for fermented meat products
Role of starter culture in the flavour, texture and colour formation of fermented meat products
Biopreservation of fermented meat products by starter cultures
Utilization of bacteriocinogenic LAB as meat starter cultures to control pathogenic bacteria
Inhibition of mycotoxinogenic moulds
Production of bioactive peptides by starter culture in fermented meat products
Potential use of starter cultures to improve the healthiness of meat products
Proteolytic systems during meat processing
Potential bioactivity of peptides released during meat fermentation
Probiotic starter cultures for fermented meat products
Criteria for the selection of probiotic cultures for meat products
Health-promoting effects associated with the consumption of probiotic meat products
Genetics and biotechnology of starter cultures used in fermented meat products
Chapter 17 Fermentation of fish-based products: A special focus on traditional Japanese products
Salted and fermented fish products
Shiokara: Salted and fermented fish with their guts
Japanese narezushi culture
Kaburazushi and daikonzushi (izushi-type products)
Health functionality of lactic acid–fermented fish foods
Functions of fermented fish products
Isolation of lactic acid bacteria from fish products and their environment
Chapter 18 Traditional alkaline fermented foods: : Selection of functional Bacillus starter cultures for soumbala production
Selection of multifunctional Bacillus starter cultures for soumbala production
Identification of microorganisms
Screening the proteolytic activity of the Bacillus isolates
Screening the lipolytic activity of the Bacillus isolates
Screening the ability of the Bacillus isolates to degrade carbohydrates
Screening the antimicrobial activity of the Bacillus isolates
Screening the tolerance of the Bacillus isolates to bile and acid
Screening the ability of the Bacillus isolates to produce toxins
Screening the resistance of the Bacillus isolates to antimicrobials
Controlled fermentations and sensory evaluation
Chapter 19 Ethnic fermented foods
Cereal-based fermented foods and beverages
Starter Cultures in Food Production
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