How can you ensure the safety of foods fermented with wild starter cultures?

Sep 28, 2012 ... The coffee fermentation is characterized by the presence of different microorganisms belonging to the groups of bacteria, fungi and yeast. Annual Review of Food Science and Technology Volume 15, 2024 Starter Culture Development and Innovation for Novel Fermented Foods Jul 9, 2012 ... Yogurt is the most popular fermented milk in the world 3. Fermented cheeses, drinks based on fermented milk (such as kefir, koumiss, Ayran, and ... Mar 14, 2023 ... This review covers what is currently known about these aspects and reveals the limited available information, along with the possible directions for future ... What Are Lactic Acid Starter Cultures? Lactic acid starter cultures (also known as lactic cultures) are bacteria used to process food by fermentation. “Lactic ... Mar 4, 2021 ... Microorganisms used as starter cultures are bacteria, moulds and yeast. Within the group of bacteria, lactic acid bacteria (LAB) are the most ... The application of starter cultures in fermentation has been studied to improve microbial dynamics and biochemical transformations in the process, reduce time, ... The aim of this study was to obtain starter cultures for fermenting sweet pepper, pattypan squash and tomatoes, composed of the autochthonous lactic acid ... Feb 13, 2018 ... equorum KS1039 as a starter culture for the fermentation of high-salt foods in terms of safety, salt tolerance, bacteriocin production, and ... Yo-Aktiv starter culture for home production of all types of raw fermented vegetables, including sour cabbage, pickles and kimchi. Yo-Aktiv starter culture for ...