ReviewJournal of applied microbiology2022
Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects.
Review in Journal of applied microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
16 citing papers in PubMed.
- Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted approaches.Food chemistry: X · 2026Review
- Exploring Safety and Antioxidant Activity of Lactiplantibacillus plantarum F190 and Optimizing Its Exopolysaccharide Production Based on Genomic and In Vitro Experiments.Journal of food science · 2026Article
- Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2.MicrobiologyOpen · 2026Article
- Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.Frontiers in microbiology · 2026Article
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability byFoods (Basel, Switzerland) · 2025Article
- Comparison of Rheological, Microstructural, and Textural Properties of Set-Type Yogurts Fermented With NovelFood science & nutrition · 2025Article
- The Role of Whey in Functional Microorganism Growth and Metabolite Generation: A Biotechnological Perspective.Foods (Basel, Switzerland) · 2025Review
- New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.Foods (Basel, Switzerland) · 2025Review
- Functional modulation of the human gut microbiome by bacteria vehicled by cheese.Applied and environmental microbiology · 2025Article
- A Comprehensive Review on Preparation of Silver Nanoparticles from a Bacteriocin for the Natural Preservation of Food Products.Applied biochemistry and biotechnology · 2025Review
- Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.Foods (Basel, Switzerland) · 2024Review
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products.Antibiotics (Basel, Switzerland) · 2023Article
- Functional bacterial cultures for dairy applications: Towards improving safety, quality, nutritional and health benefit aspects.Journal of applied microbiology · 2022Review
- Fermented Foods, Health and the Gut Microbiome.Nutrients · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high-quality foods with improved nutritional and health-promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), 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 (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.