Molecular techniques for the identification of LAB in fermented cereal and meat products

Research output: Chapter in Book / Conference PaperChapter

Abstract

Four to five thousand varieties of fermented foods and beverages are consumed in the world. Microbial diversity of fermented food products is dependent on several factors such as raw material, geographical origin, and fermentation process. The majority of cereal- and meat-based fermented products use natural fermentations, which involve lactic acid bacteria (LAB). Identification of microbiota associated with these products is vital to meet quality, safety, and regulatory requirements. In the past, conventional approaches were extensively used to identify LAB, which are being replaced by emerging accurate, efficient, and reliable molecular identification tools. Sourdough, a typical fermented cereal product, mainly contains four LAB genera (Lactobacillus, Leuconostoc, Pediococcus, and Weissella) whereas LAB species identified in traditional fermented sausages are Lb. sakei, Lb. curvatus, and Lb. plantarum. The choice of molecular identification approach must be carefully analyzed for advantages and limitations by considering factors such as product or target LAB species.
Original languageEnglish
Title of host publicationMolecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability
EditorsAly F. El Sheikha, Robert Levin, Jianping Xu
Place of PublicationU.S.
PublisherJohn Wiley & Sons
Pages261-283
Number of pages23
ISBN (Electronic)9781119374619
ISBN (Print)9781119374602
DOIs
Publication statusPublished - 2018

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