Chapter 18 - Application of starter culture bacteria in dairy product

Abstract

In the past, fermentation was employed to extend food’s shelf life. Nowadays, well-controlled and standardized industrial processes attempt to improve the end product’s functional qualities in addition to promoting food preservation. This is why starting cultures are now a crucial component of food production. In order to produce safer, higher-quality meals with increased nutritional and health-promoting qualities, microbial consortia have been developed after the selection of strong bacteria that are well-adapted to the food environment. These functional attributes go beyond their capacity to produce acid. In addition to starters, supplementary cultures and probiotics—which ordinarily play no significant role in fermentation—are also introduced to the food to impart certain advantageous properties. With a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g., bacteriocins), organoleptic properties (e.g., exopolysaccharides), nutritional (e.g., vitamins), and health improvement, this review aims to highlight the functional characteristics of food starters, as well as adjunct and probiotic cultures (primarily lactic acid bacteria and bifidobacteria) (e.g., neuroactive molecules). Moreover, there has been updated research on the use of these functional cultures in the manufacturing of foods, particularly those involving dairy products such as cheese and fermented milk.