کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6451486 1416322 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Novel insights into the microbiology of fermented dairy foods
ترجمه فارسی عنوان
بینش های جدید در مورد میکروبیولوژی مواد غذایی لبنی برنج است
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی


- Recent progress in analysis of fermented foods microbiota is reviewed.
- Fermentation is facilitated by microorganisms or complex microbial communities.
- These microbes function as starter, adjunct or probiotic strains.
- Strains isolated from fermented milks can be employed as therapeutic adjuvants.
- Traditional and, increasingly, omics-based approaches are used to determine microbial composition and functionality.

Fermentation is a traditional approach to food preservation that, in addition to improving food safety, also confers enhanced organoleptic, nutritional, and health-promoting attributes upon those foods.Dairy products can be fermented by a diverse microbiota. The accompanying microbes can be studied using a variety of different, including 'omics'-based, approaches that can reveal their composition and functionality. These methods have increasingly been recently applied to study fermented dairy foods from the perspective of genetic diversity, functionality and succession. The insights provided by these studies are summarised in this review.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Current Opinion in Biotechnology - Volume 49, February 2018, Pages 172-178
نویسندگان
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