Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods

Abstract

Consumption of fermented foods has substantially increased in the recent years due to their valuable traits that extend well beyond shelf life, preservation and sensory qualities. These foods turn out to play a central role in the diet of several cultures because of its enriched health benefits that are known to possess antimicrobial, antidiabetic, anti-atherosclerotic, antioxidant and anti-inflammatory activities. Consequently, fermentable microorganisms, fermentation process and its products draw scientific interest. Currently fermented food production is mainly carried out using starter cultures for a precise and expectable fermentation. Lactic acid bacteria (LAB) and yeast are the highly studied starters applied in several fermented food production industries such as dairy, meat, sourdough, vegetables, etc. Advanced genetic approaches towards selection of promising organisms can meet the huge demand in starter culture markets along with providing functional value to some traditional food products. This chapter outlines about fermented foods, starter culture types, selection criteria, starter culture markets, role and application of LAB and yeast in fermented foods.