Biological Resource Centers dedicated to the food related microorganisms for the preservation and thevalorization of the microbial diversity associated to the fermented milk products
2019
Valence-Bertel, Florence | Chuat, Victoria | Bage, Anne-Sophie | Madec, Marie-Noelle | Grondin, Cecile | Casaregola, Serge | ROUSSEL, SOPHIE
Milk is transformed from time immemorial and fermentation is among the oldest techniques of food preservation.Fermented milk products involve positive bacteria and yeast which strongly participate to the safety and to the organoleptic quality of the products High level of diversity of both bacteria (mainly lactic acid bacteria) and yeast linked to the diversity of manufacturing practices, leads to the huge variety of fermented milk products all over the world If these products were originally obtained from spontaneous fermentation with microorganisms naturally present in the environment of transformation or by backslopping most of the production are now using commercial starters with as a result a standardization and a lost of typicality In parallel, in several developed country the improvement of livestock sanitary conditions leads moreover to a drastic decrease of the microorganisms naturally present in the milk Thus, preservation of these microorganisms is a major issue for traditional milk product
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