Starter Cultures in Food Production

About the EditorsBarbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, and Milena Sinigaglia, Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Italy.

• List of contributors viiPreface xi1 Lactic acid bacteria as starter cultures 1Clelia Altieri, Emanuela Ciuffreda, Barbara Di Maggio and Milena Sinigaglia2 Yeasts as starter cultures 16Pietro Buzzini, Simone Di Mauro and Benedetta Turchetti3 Fungal starters: An insight into the factors affecting the germination of conidia 50Philippe Dantigny and Antonio Bevilacqua4 Non‐starter bacteria ‘functional’ cultures 64Patricia Ruas‐Madiedo and Ana Rodríguez5 Industrial production of starter cultures 79Sanna Taskila6 Safety evaluation of starter cultures 101Pasquale Russo, Giuseppe Spano and Vittorio Capozzi7 Management of waste from the food industry: A new focus on the concept of starter cultures 129Daniela Campaniello, Salvatore Augello, Fabio de Stefano, Stefano Pignatiello and Maria Rosaria Corbo8 A new frontier for starter cultures: Attenuation and modulation of metabolic and technological performance 148Antonio Bevilacqua, Barbara Speranza, Mariangela Gallo and Maria Rosaria Corbo9 The role of the pangenome concept in selecting new starter cultures 162Antonio Bevilacqua, Francesca Fuccio, Maria Clara Iorio, Martina Loi and Milena Sinigaglia10 Commercial starters or autochtonous strains? That is the question 174Maria Rosaria Corbo, Angela Racioppo, Noemi Monacis and Barbara Speranza11 Sourdough and cereal‐based foods: Traditional and innovative products 199Luca Settanni12 The role of starter cultures and spontaneous fermentation in traditional and innovative beer production 231Antonietta Baiano and Leonardo Petruzzi13 Wine microbiology 255Patrizia Romano and Angela Capece14 Starter cultures in vegetables with special emphasis on table olives 283Francisco Noé Arroyo‐López, Antonio Garrido‐Fernández and Rufino Jiménez‐Díaz15 New trends in dairy microbiology: Towards safe and healthy products 299Ana Rodríguez, Beatriz Martínez, Pilar García, Patricia Ruas‐Madiedo and Borja Sánchez16 Sausages and other fermented meat products 324Renata E.F. Macedo, Fernando B. Luciano, Roniele P. Cordeiro and Chibuike C. Udenigwe17 Fermentation of fish‐based products: A special focus on traditional Japanese products 355Takashi Kuda18 Traditional alkaline fermented foods: Selection of functional Bacillus starter cultures for soumbala production 370Labia Irène I. Ouoba19 Ethnic fermented foods 384Marianne Perricone, Ersilia Arace, Giuseppe Calò and Milena SinigagliaIndex 407