This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed in detail. Topics include the role of plasmids in starter culture bacteria, the function of these bacteria as food preservatives, nutritional and health benefits, and future applications. Authors provide historical background as an introduction to each chapter. This will be a valuable reference book for food industry technologists and academicians.
1. Introduction 2. The Streptococci- Milk Products 3. The Leuconostocs- Milk Products 4. The Lactobacilli- Milk Products 5. The Lactobacilli- Meat Products 6. The Propionibacteria- Milk Products 7. The Pediococci- Meat Products 8. The Lactobacilli, Pediococci, and Leuconostocs- Vegetable Products 9. The Lactobacilli and Streptococci- Bakery Products 10. Types of Starter Cultures 11. Concentrated Starter Cultures 12. Role(s) of Plasmids in Starter Cultures 13. Role of Starter Culture Bacteria in Food Preservation