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The bacteria is included in dairy starter cultures since they are able to produce metabolites needed for dairy production. These metabolites include diacetyl and CO₂ from citric acid. Diacetyl is important for dairy because it is the main source of aroma and flavor in many different dairy products, like buttermilk, butter, and different ...
A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.
The capability to produce lactic acid is one of the reasons why L. lactis is one of the most important microorganisms in the dairy industry. [5] Based on its history in food fermentation, L. lactis has generally recognized as safe (GRAS) status, [ 6 ] [ 7 ] with few case reports of it being an opportunistic pathogen.
They can be used in single-strain starter cultures, or in mixed-strain cultures with other lactic acid bacteria such as Lactobacillus and Streptococcus. Special interest is placed on the study of L. lactis subsp. lactis and L. lactis subsp. cremoris, as they are the strains used as starter cultures in industrial dairy fermentations. [5]
Using Lactobacillus as starter cultures for the dairy industry depends on the number of viable and active cells. Currently, the preferred method to preserve the bacterial cells is through freeze-drying, however this also results in some strains being killed.
dairy kefir [2] Zymomonas mobilis: bacterium: liquor palm wine [2] Zymomonas mobilis: bacterium: liquor pulque [2] See also. Fermentation (food) Food microbiology ...
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Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
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