The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.
| Published in | Chemical and Biomolecular Engineering (Volume 2, Issue 2) |
| DOI | 10.11648/j.cbe.20170202.12 |
| Page(s) | 83-89 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Starter Culture, Lactic Acid Bacteria, Fermentation, Dahi
| [1] | Hati S, S Mandal and JB Prajapati, (2013). Novel Starters for Value Added Fermented Dairy Products. Current Research in Nutrition and Food Science, 1 (1): 83-91. |
| [2] | Masud T, K Sultana andMA Shah, (1991). Incidence of lactic acid bacteria isolated from indigenous dahi. Australian Journal of Animal Science, 4: 329-331. |
| [3] | Talarico TL and WJ Dobrogosz, (1989). Chemical characterization of an antimicrobial substance produced by Lactobacillus reuteri. Antimicrob. Agents Chemother. 33: 674-679. |
| [4] | Tamime AY and VME Marshall, (1997). Microbiology and technology of fermented milks. In B. A. Law (Ed.), Microbiology and biochemistry of cheese and fermented milk (2nd ed.), pp. 57-152. |
| [5] | Moayednia N, MR Ehsani, Z Emamdjomeh and AF Mazaheri, (1999). Effect of refrigerated storage time on the viability of probiotic bacteria in fermented probiotic milk drinks. International Journal of Dairy Technology, 62 (2): 204-208. |
| [6] | Tamime AY and RK Robinson, (1999). Yoghurt: science and technology (2nd ed.). Boca Raton: CRC Press. |
| [7] | Nilsson LE, S Lyckand and AY Tamime, (2006). Production of drinking products. In A. Y. Tamime (Ed.), Fermented milks. Oxford: Blackwell Science. |
| [8] | Hugenholtz J, (2013). Traditional biotechnology for new foods and beverages. Current Opinion in Biotechnology, 24 (2): 155-159. |
| [9] | Gobbetti M, R di Cagno and M de Angelis, (2010). Functional microorganisms for functional food quality. Critical Reviews in Food Science and Nutrition, 50 (8): 716-727. |
| [10] | Šušković J, B Kos, J Beganović, AL Pavunc, KHabjanić andS Matošić, (2010). Antimicrobial activity: the most important property of probiotic and starter lactic acid bacteria. Food Technology and Biotechnology, 48 (3): 296-307. |
| [11] | Divya JB, KK Varsha, KM Nampoothiri, B Ismail and APandey, (2012). Probiotic fermented foods for health benefits. Engineering in Life Science, 12 (4): 377-390. |
| [12] | Kanmani P, RS Kumar, N Yuvaraj, KA Paari, V Pattukumar andV Arul, (2013). probiotics and its functionally valuable products: a review. Critical Reviews in Food Science and Nutrition, 53 (6): 641- 658. |
| [13] | Ejtahed HS, J Mohtadi-Nia, A Homayouni-Rad, M Niafar, MAsghari-Jafarabadi, V Mofid and AAkbarian-Moghari, (2011). Effect of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacteriumlactis on lipid profile in individuals with type 2 diabetes mellitus. Journal of Dairy Science, 94 (7): 3288-3294. |
| [14] | Gomes AA, SP Braga, AG Cruz, RS Cadena, PC Lollo, C Carvalho, J Amaya-Farfán, JA Faria and HM Bolini, (2011). Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. Journal of Dairy Science, 94 (10): 4777-4786. |
| [15] | Minervini F, S Siragusa, M Faccia, F Dal Bello, M Gobbetti andM De Angelis, (2012). Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. Journal of Dairy Science, 95 (2): 508-520. |
| [16] | Karimi R, AM Mortazavian and M Karami, (2012). Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. Journal of Dairy Science, 95 (8): 4209-4222. |
| [17] | Ozbas ZY, (2004). Bifidobacteria and Lactobacillus: behaviour, using for dietary purposes, beneficial effects and applications of products. Journal of Food, 18 (4): 247-251. |
| [18] | Johnson JL, CF Phelps, CS Cummins, J London and F Gasser, (1980). Taxonomy of the Lacto bacillus acidophilus Group. International Journal of Systematic Bacteriology, 30 (1): 53-68. |
| [19] | Ozden A, (2008). Other fermented dairy products: bioyogurt-probiotic yogurt. GuncelGastroenteroloji, 12 (3): 169-181. |
| [20] | Rettger LF, MN Levy, L Weinstein andJE Weiss, (1935). Lactobacillus acidophilus and its therapeutic application. London: Yale University Press. |
| [21] | Ahmed Z, Y Wang, Q Cheng and M Imran, (2010). Lactobacillus acidophilus bacteriocin, from production to their application: an overview. African Journal of Biotechnology, 9 (20): 2843-2850. |
| [22] | Uzun YS, (2006). A study on viability of Lactobacillus acidophilus La-5 and Bifidobacteriumbifidum BB-12 against scalding and dry salting during kasarcheesemaking (Master’s thesis). Harran University, Şanlıurfa. |
| [23] | Kilic S, (2008). Lactic acid bacteria in dairy industry. Bornova: Ege University Press. Agriculture Faculty Publications 542. |
| [24] | Scardovi V, (1986). Genus BifidobacteriumOrla-Jensen 1974, 472AL. In P. H. A. Sneath, N. S. Mair, M. E. Sharpe & J. G. Holt (Eds.), Bergey’s manual of systematic bacteriology, Vol. 1, pp. 1418-1434. |
| [25] | Martinez FAC, EM Balciunas, A Converti, PD Cotter andRPD Souza Oliveira, (2013). Bacteriocin production by Bifidobacterium spp.: a review. Biotechnology Advances, 31 (4): 482-488. |
| [26] | Janer C, C Peláez and T Requena, (2004). Caseinomacropeptide and whey protein concentrate enhance Bifidobacteriumlactis growth in milk. Food Chemistry, 86 (2): 263-267. |
| [27] | Elizaquível P, G Sánchez, A Salvador, S Fiszman, MT Dueñas, P López, P Fernández de Palencia and R Aznar, (2011). Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1, 3)-β-D-glucan. Journal of Dairy Science, 94 (7): 3271-3278. |
| [28] | Akalin AS, G Unal, N Dinkci andAA Hayaloglu, (2012). Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95 (7): 3617-3628. |
| [29] | Ernas M and C Karagozlu, (2003). Probiotic properties of Lactobacillus casei. Journal of Food, 3: 64 -69. |
| [30] | Wu R, W Wang, D Yu, W Zhang, Y Li, Z Sun, J Wu, H Meng andH Zhang, (2009). Proteomics analysis of Lactobacillus casei Zhang, a new probiotic bacterium isolated from traditional home-made Koumiss in Inner Mongolia of China. Molecular and Cellular Protecteomics, 8 (10): 2321-2338. |
| [31] | Canbulat Z and T Ozcan, (2007). The health impact of using Lactobacillus rhamnosus GG in infant formulas and children’s dietary supplements. Journal of Agricultural Faculty of Uludag University, 21 (1): 69-79. |
| [32] | Giraffa G, (2002). Enterococci from foods. FEMS Microbiology Reviews, 26 (2): 163-171. |
| [33] | Giraffa G, (2003). Functionality of enterococci in dairyproducts. International Journal of Food Microbiology, 88 (2-3): 215-222. |
| [34] | Klein G, (2003). Taxonomy, ecology and antibiotic resistance of enterococci from food and the gastro-intestinal tract. International Journal of Food Microbiology, 88 (2-3): 123-131. |
| [35] | Ogier JC andP Serror, (2008). Safety assessment of dairy microorganisms: the Enterococcus genus. International Journal of Food Microbiology, 126 (3): 291-301. |
| [36] | Khan H, S Flint and PL Yu, (2010). Enterocins in food preservation. International Journal of Food Microbiology, 141 (1-2): 1-10. |
| [37] | Foulquié Moreno MR, P Sarantinopoulos, E Tsakalidou and L De Vuyst, (2006). The role and application of enterococci in food and health. International Journal of Food Microbiology, 106: 1-24. |
| [38] | Kaleli D and F Durlu-Ozkaya, (2000). Food microbiology and practices. Ankara: Ankara University. |
| [39] | Bhardwaj A, RK Malik and P Chauhan, (2008). Functional and safety aspects of enterococci in dairy foods. Indian Journal of Microbiology, 48 (3): 317-325. |
| [40] | Erginkaya Z, NE Yurdakul and A Karakas, (2007). The properties of Enterococcus faecium and Enterococcus faecalis as a starter and probiotiv cultures. Journal of Food, 32 (3): 137-142. |
| [41] | Selle K and TR Klaenhammer, (2013). Genomic and phenotypic evidence for probiotic infuences of Lactobacillus gasseri on human health. FEMS Microbiology Reviews, 37 (6): 915-935. |
| [42] | Uzuner E, (2012). Use of rice milk in probiotic yogurt production. Bornova: Ege University. Scientific Research Projects 2009-ZRF- 009. |
| [43] | Yaygin H andS Kilic, (1991). Pure culture in dairy industry. İzmir: Altındag Press. |
| [44] | Iyer R, SK Tomar, TU Maheswari and R Singh, (2010). Streptococcus thermophilus strains: Multifunctional lactic acid bacteria. International Dairy Journal, 20: 133-141. |
| [45] | Cousin FJ, DDG Mater, B Foligne and G Jan, (2011). Dairy propionibacteria as human probiotics: a review of recent evidence. Dairy Science and Technology, 91 (1): 1-26. |
| [46] | McCullough MJ, KV Clemons, JH McCusker andDA Stevens, (1998). Species identification and virulence attributes of Saccharomyces boulardii (nom. inval.). Journal of Clinical Microbiology, 36 (9): 2613-2617. |
| [47] | Gultekin M, (2004). Probiotics. Journal of ANKEM, 18 (2): 287-289. |
| [48] | Czerucka D, T Piche and P Rampal, (2007). Review article: yeast as probiotics–Saccharomyces boulardii. Alimentary Pharmacology and Therapeutics, 26 (6): 767-778. |
| [49] | Billoo AG, MAMemon, SA Khaskheli, G Murtaza, K Iqbal, M SaeedShekhani and AQ Iddiqi, (2006). Role of a probiotic (Saccharomyces boulardii) in management and prevention diarrhoea. World Journal of Gastrology, 12 (28): 4557-4560. |
| [50] | Szajewska H, (2012). An update on Saccharomyces boulardii. PrzegladGastroentorogiczny, 7 (6): 351-358. |
APA Style
Md. Rezaul Hai Rakib, Md. Ahsanul Kabir, Sardar Mohammad Amanullah. (2017). Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chemical and Biomolecular Engineering, 2(2), 83-89. https://doi.org/10.11648/j.cbe.20170202.12
ACS Style
Md. Rezaul Hai Rakib; Md. Ahsanul Kabir; Sardar Mohammad Amanullah. Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chem. Biomol. Eng. 2017, 2(2), 83-89. doi: 10.11648/j.cbe.20170202.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.cbe.20170202.12,
author = {Md. Rezaul Hai Rakib and Md. Ahsanul Kabir and Sardar Mohammad Amanullah},
title = {Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review},
journal = {Chemical and Biomolecular Engineering},
volume = {2},
number = {2},
pages = {83-89},
doi = {10.11648/j.cbe.20170202.12},
url = {https://doi.org/10.11648/j.cbe.20170202.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170202.12},
abstract = {The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.},
year = {2017}
}
TY - JOUR T1 - Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review AU - Md. Rezaul Hai Rakib AU - Md. Ahsanul Kabir AU - Sardar Mohammad Amanullah Y1 - 2017/03/04 PY - 2017 N1 - https://doi.org/10.11648/j.cbe.20170202.12 DO - 10.11648/j.cbe.20170202.12 T2 - Chemical and Biomolecular Engineering JF - Chemical and Biomolecular Engineering JO - Chemical and Biomolecular Engineering SP - 83 EP - 89 PB - Science Publishing Group SN - 2578-8884 UR - https://doi.org/10.11648/j.cbe.20170202.12 AB - The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition. VL - 2 IS - 2 ER -
Information
Email: