Studying the dynamics of microbial populations during food fermentation
- PMID: 15109787
- DOI: 10.1016/j.femsre.2003.10.005
Studying the dynamics of microbial populations during food fermentation
Abstract
The dynamics of growth, survival and biochemical activity of microorganisms in food are the result of stress reactions in response to the changing of the physical and chemical conditions into the food microenvironment, the ability to colonise the food matrix and to growth into a spatial heterogeneity, and the in situ cell-to-cell ecological interactions which often happen in a solid phase. In food, ecological approaches to study the evolution of microbial flora would be useful to comprehend better the microbiological processes involved in food processing and ripening, to improve microbiological safety by monitoring in situ pathogenic bacteria, and to evaluate the effective compositions of the microbial populations. This paper gives a general overview of biotechnological approaches to study microbial populations in food fermentation.
Similar articles
-
Fourier transform infrared spectroscopy as a tool to characterize molecular composition and stress response in foodborne pathogenic bacteria.J Microbiol Methods. 2011 Mar;84(3):369-78. doi: 10.1016/j.mimet.2011.01.009. Epub 2011 Jan 21. J Microbiol Methods. 2011. PMID: 21256893 Review.
-
Microbial interactions in cheese: implications for cheese quality and safety.Curr Opin Biotechnol. 2009 Apr;20(2):142-8. doi: 10.1016/j.copbio.2009.02.016. Epub 2009 Apr 1. Curr Opin Biotechnol. 2009. PMID: 19342218
-
Microbial solutions to microbial problems; lactococcal bacteriocins for the control of undesirable biota in food.J Appl Microbiol. 2005;98(6):1316-25. doi: 10.1111/j.1365-2672.2005.02552.x. J Appl Microbiol. 2005. PMID: 15916645 Review. No abstract available.
-
Diversity, dynamics and activity of bacterial populations in 'Registered Designation of Origin' Salers cheese by single-strand conformation polymorphism analysis of 16S rRNA genes.J Appl Microbiol. 2005;98(5):1198-208. doi: 10.1111/j.1365-2672.2005.02575.x. J Appl Microbiol. 2005. PMID: 15836490
-
Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.Int J Food Microbiol. 2004 Aug 1;94(3):287-99. doi: 10.1016/j.ijfoodmicro.2004.01.012. Int J Food Microbiol. 2004. PMID: 15246240
Cited by
-
Estamaran date vinegar: chemical and microbial dynamics during fermentation.Braz J Microbiol. 2024 Jun;55(2):1265-1277. doi: 10.1007/s42770-024-01354-6. Epub 2024 May 2. Braz J Microbiol. 2024. PMID: 38696037
-
Microbial Dynamics during labneh Ambaris Production in Earthenware Jars.Foods. 2023 Aug 21;12(16):3131. doi: 10.3390/foods12163131. Foods. 2023. PMID: 37628130 Free PMC article.
-
Influence of Fermentation Container Type on Chemical and Microbiological Parameters of Spontaneously Fermented Cow and Goat Milk.Foods. 2023 Apr 28;12(9):1836. doi: 10.3390/foods12091836. Foods. 2023. PMID: 37174374 Free PMC article.
-
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?Front Microbiol. 2023 Jan 12;13:1092224. doi: 10.3389/fmicb.2022.1092224. eCollection 2022. Front Microbiol. 2023. PMID: 36713157 Free PMC article. Review.
-
The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening.Microorganisms. 2022 Dec 26;11(1):66. doi: 10.3390/microorganisms11010066. Microorganisms. 2022. PMID: 36677358 Free PMC article.
Publication types
MeSH terms
LinkOut - more resources
Full Text Sources
Other Literature Sources
