Open AccessSelection criteria for lactic acid bacteria to be used as starter cultures for various food commodities
Author(s) -
Buckenhüskes Herbert J.
Publication year - 1993
Publication title -
fems microbiology reviews
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.91
H-Index - 212
eISSN - 1574-6976
pISSN - 0168-6445
DOI - 10.1111/j.1574-6976.1993.tb00022.x
Subject(s) - starter , malolactic fermentation , lactic acid , microbiology and biotechnology , bacteria , biology , selection (genetic algorithm) , fermentation , food science , raw material , wine , fermentation in food processing , biochemical engineering , computer science , engineering , ecology , genetics , artificial intelligence
Lactic acid bacteria (LAB) are the most important bacteria used in food fermentations. Apart from general demands for starter cultures from the view of safety, technological effectiveness and economics, numerous specific aspects have to be considered when selecting strains for the different food fermentations. Therefore selection criteria for LAB depend on the type and the desired characteristics of the final product, the desired metabolic activities, the characteristics of the raw materials and the applied technology. Special selection criteria for LAB for use in the fermentation of sausages and vegetables as well as for the malolactic fermentation in wine are discussed.