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OverviewStarter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation. Full Product DetailsAuthor: Barbara Speranza (University of Foggia, Italy) , Antonio Bevilacqua (University of Foggia, Italy) , Maria Rosaria Corbo (University of Foggia, Italy) , Milena Sinigaglia (University of Foggia, Italy)Publisher: John Wiley and Sons Ltd Imprint: Wiley-Blackwell Dimensions: Width: 17.30cm , Height: 2.50cm , Length: 24.60cm Weight: 1.021kg ISBN: 9781118933763ISBN 10: 1118933761 Pages: 440 Publication Date: 03 February 2017 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock  The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsList of contributors vii Preface xi 1 Lactic acid bacteria as starter cultures 1 Clelia Altieri, Emanuela Ciuffreda, Barbara Di Maggio and Milena Sinigaglia 2 Yeasts as starter cultures 16 Pietro Buzzini, Simone Di Mauro and Benedetta Turchetti 3 Fungal starters: An insight into the factors affecting the germination of conidia 50 Philippe Dantigny and Antonio Bevilacqua 4 Non‐starter bacteria ‘functional’ cultures 64 Patricia Ruas‐Madiedo and Ana Rodríguez 5 Industrial production of starter cultures 79 Sanna Taskila 6 Safety evaluation of starter cultures 101 Pasquale Russo, Giuseppe Spano and Vittorio Capozzi 7 Management of waste from the food industry: A new focus on the concept of starter cultures 129 Daniela Campaniello, Salvatore Augello, Fabio de Stefano, Stefano Pignatiello and Maria Rosaria Corbo 8 A new frontier for starter cultures: Attenuation and modulation of metabolic and technological performance 148 Antonio Bevilacqua, Barbara Speranza, Mariangela Gallo and Maria Rosaria Corbo 9 The role of the pangenome concept in selecting new starter cultures 162 Antonio Bevilacqua, Francesca Fuccio, Maria Clara Iorio, Martina Loi and Milena Sinigaglia 10 Commercial starters or autochtonous strains? That is the question 174 Maria Rosaria Corbo, Angela Racioppo, Noemi Monacis and Barbara Speranza 11 Sourdough and cereal‐based foods: Traditional and innovative products 199 Luca Settanni 12 The role of starter cultures and spontaneous fermentation in traditional and innovative beer production 231 Antonietta Baiano and Leonardo Petruzzi 13 Wine microbiology 255 Patrizia Romano and Angela Capece 14 Starter cultures in vegetables with special emphasis on table olives 283 Francisco Noé Arroyo‐López, Antonio Garrido‐Fernández and Rufino Jiménez‐Díaz 15 New trends in dairy microbiology: Towards safe and healthy products 299 Ana Rodríguez, Beatriz Martínez, Pilar García, Patricia Ruas‐Madiedo and Borja Sánchez 16 Sausages and other fermented meat products 324 Renata E.F. Macedo, Fernando B. Luciano, Roniele P. Cordeiro and Chibuike C. Udenigwe 17 Fermentation of fish‐based products: A special focus on traditional Japanese products 355 Takashi Kuda 18 Traditional alkaline fermented foods: Selection of functional Bacillus starter cultures for soumbala production 370 Labia Irène I. Ouoba 19 Ethnic fermented foods 384 Marianne Perricone, Ersilia Arace, Giuseppe Calò and Milena Sinigaglia Index 407ReviewsAuthor InformationAbout the Editors Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia, Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy. Tab Content 6Author Website:Countries AvailableAll regions |
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