Starter cultures and their role in fermented foods

Abstract

Fermented foods (FF) are foods and beverages that undergo a fermentation process by which raw materials suffer enzymatic conversions through the controlled activity of beneficial microorganisms. Fermented foods are present at our table at every meal. Some common examples include yogurt and cheese, ham and sausages, table olives, bread, as well as wine and beer. Starters are pure or mixed cultures of microorganisms that are used to boost and conduct the fermentation of foods. However, starters play different roles in fermented foods. They improve the safety of fermented foods, either by outcompeting spoilage or pathogenic microorganisms, but also by producing bacteriocins that inhibit the growth of unwanted microbes. Moreover, due to their control of the food microbiota, starter cultures can extend the shelf-life of fermented foods. Furthermore, they are responsible for and enhance some organoleptic characteristics of fermented foods, namely their color, aroma, flavor, or even texture. From an industrial point of view, starters also contribute to standardizing food products, which is an important technological feature, but also an interesting key determinant for consumer loyalty. In the current chapter, the role of starters in food safety and food quality is considered. Furthermore, their technological role and their contribution to promoting innovation in fermented foods are discussed. Finally, some of the health benefits of fermented foods, for which starters contribute delivering live functional microorganisms to FF, are highlighted.