Starter Cultures In Food Production

STARTER CULTURES IN FOOD PRODUCTION

Starter 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 have 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 of 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 fermentation 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

About 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