Fermented beverages |
|
|
|
Yogurt |
S. thermophilus; L. delbrueckii subsp. bulgaricus
|
Increase in viscosity and texture improvement of fermented milks and beverages |
De Vuyst et al., 2003; Vaningelgem et al., 2004
|
Kefir |
L. kefiranofaciens |
|
Maeda et al., 2004; Wang et al., 2008
|
Mexican Pulque
|
Leuc. mesenteroides |
|
Escalante et al., 2008 |
Cheeses |
|
|
|
Low-fat Italian Cacciotta type |
S. thermophilus |
Pleasant to taste and chew, flavor, overall acceptability |
Di Cagno et al., 2014 |
Egyptian Karish
|
|
Enhanced acceptability, spreadability, and creaminess |
Hassan et al., 2004 |
|
|
|
|
Reduced-fat |
S. thermophilus TM11 |
Increased moisture content and high yield |
Wang et al., 2012 |
Mexican Chihuahua
|
EPS-producing starter culture |
Improved cheese yield and texture |
Trancoso-Reyes et al., 2014 |
Reduced-fat Cheddar |
|
Improved body and texture |
Agrawal and Hassan, 2008 |
Fermented Breads |
|
|
|
Gluten-free breads |
W. cibaria; W. confusa; Leuc. mesenteroides; L. sanfranciscensis |
Enhanced texture and quality |
Schwab et al., 2008; Galle et al., 2012a; Rühmkorf et al., 2012; Wolter et al., 2014a,b
|
Gluten-free sorghum |
L. casei FUA3185 and FUA3186, L. buchneri FUA3154
|
Improved rheology of sorghum sourdoughs |
Galle et al., 2011 |
Wheat |
Leuc. lactis, L. curvatus
|
Improved viscoelasticity and quality |
Palomba et al., 2012 |