Open AccessStarter cultures biotechnology: The production of concentrated lactic cultures in alginate beads and their applications in the nutraceutical and food industries
Author(s) -
Claude P. Champagne
Publication year - 2006
Publication title -
chemical industry and chemical engineering quarterly
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.189
H-Index - 26
eISSN - 2217-7434
pISSN - 1451-9372
DOI - 10.2298/ciceq0601011c
Subject(s) - nutraceutical , starter , probiotic , fermentation , food science , microbiology and biotechnology , fermentation in food processing , biology , lactic acid , chemistry , bacteria , genetics
Lactic cultures are widely used in food fermentations and as probiotic supplements. Some strains are damaged by the various steps of fermentation concentration and drying involved in the biotechnology process. Growing cells in alginate beads instead of free cells in a culture medium can answer some of these problems. In this review, the characteristics of the fermentation process based on growing microentrapped (ME) lactic cultures in alginate beads are presented. Potential benefits to nutraceutical and food industries of ME cultures are also presented.