PMID: 11934033Apr 6, 2002Paper

A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods

International Journal of Food Microbiology
Frédéric LeroyVuyst Luc De

Abstract

Predictive microbiology generally focuses on the potential outgrowth of spoilage bacteria and foodborne pathogens in foods. Little attention has been paid to the biokinetics of beneficial foodgrade microorganisms, such as lactic acid bacteria. The latter is commonly used in the food fermentation industry, mainly for the in situ production of the antimicrobial lactic acid to extend the shelf life of the food. Furthermore, many strains show additional industrial potential as novel starter cultures since they produce functional metabolites, such as bacteriocins and exopolysaccharides. The production of these functional metabolites has been demonstrated during in vitro experiments, but in many cases these novel starter cultures seem to be less efficient when applied in a food system. A modelling approach may contribute to a better understanding of the tight relation between the food environment and bacterial functionality. Primary modelling can be applied to fit the experimental data concerning cell growth, sugar metabolism, and the production of functional metabolites for a given set of environmental conditions. This led to conclusions concerning the growth-associated production of bacteriocin and exopolysaccharides, the inactivat...Continue Reading

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Citations

Dec 4, 2010·The Journal of Dairy Research·Catalina AguilarBernadette Klotz
Dec 17, 2005·Nature Reviews. Microbiology·Bas Teusink, Eddy J Smid
Nov 9, 2011·Critical Reviews in Food Science and Nutrition·Shilpi Gupta, Nissreen Abu-Ghannam
Feb 7, 2003·Applied and Environmental Microbiology·Frédéric Leroy, Luc De Vuyst
May 12, 2009·Journal of Applied Microbiology·A RicciardiT Zotta
Oct 11, 2005·International Journal of Food Microbiology·Frédéric LeroyLuc De Vuyst
Dec 6, 2016·Microorganisms·Bettencourt de J C MunangaChristian Mestres
Sep 11, 2007·Journal of Molecular Microbiology and Biotechnology·Luc De Vuyst, Frédéric Leroy
Sep 8, 2017·Critical Reviews in Food Science and Nutrition·Eldin Maliyakkal JohnsonJoo Won Suh
Feb 9, 2005·Current Opinion in Gastroenterology·Ying MaoEdgar C Boedeker
Feb 9, 2005·Current Opinion in Gastroenterology·Edgar C Boedeker
Dec 11, 2019·Foods·E Stavropoulou, E Bezirtzoglou
May 24, 2021·International Journal of Food Microbiology·Christian KernJörg Hinrichs

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