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DER STAND UND DIE PERSPEKTIVEN DER STARTERKULTUREN IN DER LEBENSMITTELERZEUGUNG
Hammes, W. P.
Hammes, W. P.
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Issue Date
1989
Submitted date
2023-10-04
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Abstract
Starter cultures are contributions of modern research in biotechnology to the industrial production of fermented foods. These products represent an impressive number among our best traditional foods and are fermented by a corresponding multitude of microorganisms. During the period of the past 100 years starter cultures have been developed which have shown their special value for attaining a constant high food quality and which are applied with more or less success in the various fields of food production. They are essential in dairy and brewing technology and a similar trend can be observed for the production of Taw sausages, sour dough and wine. Limitations of a general application of starters exist when fermentation processes are extended over longer periods (weeks and months) and changes in the microbial population take place. The development of the ideal starter cultures requires not only a profound knowledge in production processes and the characteristics of food quality but also in microbial ecology and physiology. There is a gap of knowledge especially in these latter fields which also extends to genetics. With the proceeding improvement of this knowledge, the starter technology will also be raised to a higher status. In this development dairy technology is leading since it applied starters first consistently and has worked consequently on improving starter technology.
Citation
Enzyme in der Lebensmitteltechnologie, 1989, 3 - 15
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Book chapter
conference paper
conference paper
Language
de
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Series/Report no.
GBF Monographien, Band 11
ISSN
0930-4320
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ISBN
3-527-27877-X
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Attribution-NonCommercial-ShareAlike 4.0 International