Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 15, Issue 2, Pages 67-78Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2003.09.004
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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. (C) 2003 Elsevier Ltd. All rights reserved.
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