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Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review

Received: 2 January 2017     Accepted: 31 January 2017     Published: 4 March 2017
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Abstract

The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.

Published in Chemical and Biomolecular Engineering (Volume 2, Issue 2)
DOI 10.11648/j.cbe.20170202.12
Page(s) 83-89
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Starter Culture, Lactic Acid Bacteria, Fermentation, Dahi

References
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Cite This Article
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    Md. Rezaul Hai Rakib, Md. Ahsanul Kabir, Sardar Mohammad Amanullah. (2017). Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chemical and Biomolecular Engineering, 2(2), 83-89. https://doi.org/10.11648/j.cbe.20170202.12

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    ACS Style

    Md. Rezaul Hai Rakib; Md. Ahsanul Kabir; Sardar Mohammad Amanullah. Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chem. Biomol. Eng. 2017, 2(2), 83-89. doi: 10.11648/j.cbe.20170202.12

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    AMA Style

    Md. Rezaul Hai Rakib, Md. Ahsanul Kabir, Sardar Mohammad Amanullah. Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review. Chem Biomol Eng. 2017;2(2):83-89. doi: 10.11648/j.cbe.20170202.12

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  • @article{10.11648/j.cbe.20170202.12,
      author = {Md. Rezaul Hai Rakib and Md. Ahsanul Kabir and Sardar Mohammad Amanullah},
      title = {Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review},
      journal = {Chemical and Biomolecular Engineering},
      volume = {2},
      number = {2},
      pages = {83-89},
      doi = {10.11648/j.cbe.20170202.12},
      url = {https://doi.org/10.11648/j.cbe.20170202.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170202.12},
      abstract = {The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.},
     year = {2017}
    }
    

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    T1  - Starter Cultures Used in the Production of Probiotic Dairy Products and Their Potential Applications: A Review
    AU  - Md. Rezaul Hai Rakib
    AU  - Md. Ahsanul Kabir
    AU  - Sardar Mohammad Amanullah
    Y1  - 2017/03/04
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    N1  - https://doi.org/10.11648/j.cbe.20170202.12
    DO  - 10.11648/j.cbe.20170202.12
    T2  - Chemical and Biomolecular Engineering
    JF  - Chemical and Biomolecular Engineering
    JO  - Chemical and Biomolecular Engineering
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    EP  - 89
    PB  - Science Publishing Group
    SN  - 2578-8884
    UR  - https://doi.org/10.11648/j.cbe.20170202.12
    AB  - The preservation of food by fermentation is one of the oldest methods known to mankind. Fermented dairy products are popular due to their differences in taste and their favorable physiological effects. A typical example is lactic acid fermentation, which is widely used for the preparation of several fermented milk products, such as dahi (curd), yoghurt, sour cream, kefir, acidophilus milk and various varieties of cheeses. Starter cultures have a multifunctional role in dairy fermentations. Dairy starter cultures are carefully selected microorganisms, which are deliberately added to milk to initiate and carry out desired fermentation under controlled conditions in the production of fermented milk products. Most of them belong to lactic acid bacteria (Lactococcus, Lactobacillus, Streptococcus and Leuconostocs). In some cases, few non-lactic starters (bacteria, yeast and mold) are also used along with lactic acid bacteria during manufacturing of specific fermented milk products. Today, fermented dairy products in general are produced locally by using traditional methods. Recently, due to the increased demand for natural nutrients and probiotic products, fermented dairy products have reached a different position and are considered to have an important impact on human health and nutrition.
    VL  - 2
    IS  - 2
    ER  - 

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Author Information
  • Goat and Sheep Production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka, Bangladesh

  • Biotechnology Division, Bangladesh Livestock Research Institute, Savar, Dhaka, Bangladesh

  • Biotechnology Division, Bangladesh Livestock Research Institute, Savar, Dhaka, Bangladesh

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