Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC)[1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch). As of 1995, fermented food represented between one quarter and one third of food consumed in Central Europe.[2] More than 260 different species of microbial food culture are identified and described for their beneficial use in fermented food products globally,[3] showing the importance of their use.
The scientific rationale of the function of microbes in fermentation started to be built with the discoveries of Louis Pasteur in the second half of the 19th century.[4][5] Extensive scientific study continues to characterize microbial food cultures traditionally used in food fermentation taxonomically, physiologically, biochemically and genetically. This allows better understanding and improvement of traditional food processing and opens up new fields of applications.
^Prajapati, J.B.; Nair, B.M. (2003). Farnworth, E.R. (ed.). The history of fermented foods in Fermented Functional Foods. CRC Press, Boca Raton, New York, London, Washington DC. pp. 1–25.
^Holzapfel, W.H.; Schillinger, U.; Geisen, R. (January 1995). "Biological Preservation of Foods with Reference to Protective Cultures, Bacteriocins and Food-Grade Enzymes". International Journal of Food Microbiology. 24 (3): 343–362. doi:10.1016/0168-1605(94)00036-6. PMID 7710912.
^Cite error: The named reference Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J.C., Gerds, M.L., Hammes, W.P., Harnett, J., Huys, G., Laulund, S., Ouwehand, A., Powell, I.B., Prajapati, J.B., Seto, Y., Ter Schure, E., Van Boven, A., Vankerckhoven, V., Zgoda, A., Tuijtelaars, S., Bech Hansen, E. 2012 87–97 was invoked but never defined (see the help page).
^Wyman, J. (1862). "Spontaneous generation". British Medical Journal. 2 (90): 311–312. doi:10.1136/bmj.2.90.311. PMC 2288299. PMID 20744126.
^Farley, J.; Geison, G.L. (1974). "Science, politics and spontaneous generation in nineteenth-century France: the Pasteur-Pouchet debate". Bulletin of the History of Medicine. 48 (2): 161–198. PMID 4617616.
and 23 Related for: Microbial food cultures information
Microbialfoodcultures are live bacteria, yeasts or moulds used in food production. Microbialfoodcultures carry out the fermentation process in foodstuffs...
conditions. Microbialcultures are foundational and basic diagnostic methods used as research tools in molecular biology. The term culture can also refer...
These two containers are referred to as a set of blood cultures. Two sets of blood cultures are sometimes collected from two different blood draw sites...
International Official Method 944.13, as it is a niacin auxotroph. Microbialfoodcultures Lactiplantibacillus plantarum strain PS128 Kleerebezem M, Hols...
2012: Safety Demonstration of MicrobialFoodCultures (MFC) in Fermented Food Products, The 2012 inventory of the microbial species with technological beneficial...
developed into a regular series that follows Leone as he creates food with microbialfoodcultures, though later episodes additionally focus on more general...
single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from...
non-profits working on cellular agriculture. Microbialfoodcultures and genetically engineered microbial production (e.g. of spider silk or solar-energy-based...
its most common form, SCOBY is a gelatinous, cellulose-based biofilm or microbial mat found floating at the container's air-liquid interface. This bacterial...
Commission on Food Safety (SKLM) of the German Research Foundation (2011). "Microbialfoodcultures--opinion of the Senate Commission on Food Safety (SKLM)...
plant health and food production and has received significant attention in recent years. Plants live in association with diverse microbial consortia, referred...
classic food chain formed by phytoplankton-zooplankton-nekton. In soil systems, the microbial loop refers to soil carbon. The term microbial loop was...
food vary between regions and cultures in different countries around the world. According to a 2007 study from the Food and Agriculture Organization,...
This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage." Sugar is used...
cellulose growth from cultures in laboratories as a large-scale process. By controlling synthesis methods, the resulting microbial cellulose can be tailored...
Thomaz-Soccol V, Soccol CR (30 October 2015). "Milk kefir: composition, microbialcultures, biological activities, and related products". Frontiers in Microbiology...
Sugary Kefir Antimicrobial Activity of Broth Fermented with Kefir Grains Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water...
production based on bioeconomy agriculture are: Microbialfoodcultures and genetically engineered microbial production (e.g. of spider silk or solar-energy-based...
to control the microbial community during fermentation to predict the outcome. In the industrial production of kimchi, starter cultures made up of Leu...
Global Information