Appropriate starter culture technologies for small-scale fermentation in developing countries.

By W. Holzapfel. Journal of food microbiology, 2002

722 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a83d2efd958c4cfcf6667dd4117ec52551424a5a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. H. Salovaara
2. M. Gänzle
3. J. Tamang
4. Koichi Watanabe
5. O. Achi
6. A. Akinsemolu
7. Amandine Fessard
8. F. Remize

In Food Science

1. Koichi Watanabe
2. M. Gänzle
3. H. Salovaara
4. J. Tamang
5. O. Achi
6. A. Akinsemolu
7. W. Holzapfel
8. F. Remize

In Nutrition and Dietetics

1. Koichi Watanabe
2. M. Gänzle
3. H. Salovaara
4. J. Tamang
5. O. Achi
6. A. Akinsemolu
7. F. Remize
8. Amandine Fessard

Citations in the corpus

• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “that are best adapted to the environment and exhibit the highest growth rate, dominate the fermentation process [123].”
• Traditional fermented protein condiments in Nigeria (2005, background): “…hitherto most fermentation processes used in developing countries do not use innocula or extrinsic cultures, these processes could be improved by using starter cultures, and also by backslopping, which entails application of brine from prior fermentation cycles (Holzapfel, 2002; Naiba, 2003).”
• EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods (2011, neutral): “…taking into account their technological competence (competitiveness, influence on organoleptic characteristics, etc.) and safety requirements, including the inability to produce biogenic amines which is not a usual criteria for starter culture selection (Buckenhüskes, 1993, Holzapfel, 2002).”
• A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry (2020, background): “Backslopping inoculum has been previously suggested for bread, beer, and cheese fermentations.([49,50]) However, due to high microbial load present in backslopping fermentation and, consequently, the difficulty to inoculate”
• Bacteriocin-based strategies for food biopreservation. (2007, background): “Lowering the costs of biopreservation processes may be highly attractive, especially for small economies and developing countries, where food safety may be seriously compromised (Holzapfel, 2002).”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, methodology): “Natural fermentation is one of the oldestmethods ofmilk processing using raw and boiled milk to ferment spontaneously, or of using the back-slopping method where a part of the previous batch of a fermented product is used to inoculate the new batch (Holzapfel, 2002; Josephsen and Jespersen, 2004).”
• Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “The lower cost of biotechnological processes may be highly attractive, especially for small economies and developing countries, where food safety may be seriously compromised [66].”
• Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product (2005, background): “Holzapfel (2002) notes that L. mesenteroides frequently dominates the early stages of most spontaneous fermentations.”
• Lactic acid bacteria in cereal-based products. (2004, methodology): “The fermenting microorganisms originate from the surface of the kernels and from the steeping vessel and other equipment (Odunfa 1985; Wacher et al. 1993; Holzapfel 2002; Nout 2009).”
• The role of microorganisms in achieving the sustainable development goals (2018, background): “Studies have shown that there are certain critical control points which need to be observed and HACCP is to be implemented to maintain the safety of the product use (Holzapfel, 2002).”
• Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains (2011, background): “This is because they typically showed results from a variety of microorganisms which contribute to the development of unique characteristics (Holzapfel, 2002).”