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Article: Invited review: Advances in starter cultures and cultured foods

TitleInvited review: Advances in starter cultures and cultured foods
Authors
KeywordsHistorical overview
Lactic acid bacteria
Probiotic
Starter culture
Issue Date2007
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2007, v. 90 n. 9, p. 4005-4021 How to Cite?
AbstractWith 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods. Furthermore, additional interest in starter bacteria has been generated because of the data accumulating on the potential health benefits of these organisms. Today, starter cultures for fermented foods are developed mainly by design rather than by the traditional screening methods and trial and error. Advances in genetics and molecular biology have provided opportunities for genomic studies of these economically significant organisms and engineering of cultures that focuses on rational improvement of the industrially useful strain. Furthermore, much research has been published on the health benefits associated with ingesting cultured dairy foods and probiotics, particularly their role in modulating immune function. The aim of this review is to describe some of the major scientific advances made in starter and nonstarter lactic acid bacteria during the past 10 yr, including genomic studies on dairy starter cultures, engineering of culture attributes, advances in phage control, developments in methods to enumerate lactic acid bacteria and probiotics in dairy foods, and the potential role of cultured dairy foods in modulation of immune function. © American Dairy Science Association, 2007.
Persistent Identifierhttp://hdl.handle.net/10722/144413
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorCogan, TMen_HK
dc.contributor.authorBeresford, TPen_HK
dc.contributor.authorSteele, Jen_HK
dc.contributor.authorBroadbent, Jen_HK
dc.contributor.authorShah, NPen_HK
dc.contributor.authorUstunol, Zen_HK
dc.date.accessioned2012-01-20T09:01:55Z-
dc.date.available2012-01-20T09:01:55Z-
dc.date.issued2007en_HK
dc.identifier.citationJournal Of Dairy Science, 2007, v. 90 n. 9, p. 4005-4021en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144413-
dc.description.abstractWith 2005 retail sales close to $4.8 million, cultured dairy products are driving the growth of dairy foods consumption. Starter cultures are of great industrial significance in that they play a vital role in the manufacturing, flavor, and texture development of fermented dairy foods. Furthermore, additional interest in starter bacteria has been generated because of the data accumulating on the potential health benefits of these organisms. Today, starter cultures for fermented foods are developed mainly by design rather than by the traditional screening methods and trial and error. Advances in genetics and molecular biology have provided opportunities for genomic studies of these economically significant organisms and engineering of cultures that focuses on rational improvement of the industrially useful strain. Furthermore, much research has been published on the health benefits associated with ingesting cultured dairy foods and probiotics, particularly their role in modulating immune function. The aim of this review is to describe some of the major scientific advances made in starter and nonstarter lactic acid bacteria during the past 10 yr, including genomic studies on dairy starter cultures, engineering of culture attributes, advances in phage control, developments in methods to enumerate lactic acid bacteria and probiotics in dairy foods, and the potential role of cultured dairy foods in modulation of immune function. © American Dairy Science Association, 2007.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectHistorical overviewen_HK
dc.subjectLactic acid bacteriaen_HK
dc.subjectProbioticen_HK
dc.subjectStarter cultureen_HK
dc.titleInvited review: Advances in starter cultures and cultured foodsen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.3168/jds.2006-765en_HK
dc.identifier.scopuseid_2-s2.0-34848816602en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34848816602&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume90en_HK
dc.identifier.issue9en_HK
dc.identifier.spage4005en_HK
dc.identifier.epage4021en_HK
dc.identifier.eissn1525-3198-
dc.identifier.isiWOS:000248737400001-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCogan, TM=7004049998en_HK
dc.identifier.scopusauthoridBeresford, TP=21033529500en_HK
dc.identifier.scopusauthoridSteele, J=8745046300en_HK
dc.identifier.scopusauthoridBroadbent, J=7006418469en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridUstunol, Z=7004240392en_HK
dc.identifier.citeulike5242143-

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