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Encapsulation Technologies for Active Food Ingredients and Food Processing pp 345–365Cite as

Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

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Abstract

Historically, we can find fermented products in almost all cultural backgrounds around the world. Notably, there are many different milk or meat-based foods and this chapter will focus on them (Kosikowski 1982; Wood 1998). Cheese, yoghurt, sour cream, kefir, or cultured butter are probably the most common fermented dairy products, but many regional varieties exist (Farnworth 2004). Fermented meats are typically found as dry sausages (Lüke 1998). Yeasts are mostly involved in the manufacture of bread and alcoholic beverages, which are basically cereal- or fruit-based products. In fermented meat and milk, the main microorganisms used are the lactic acid bacteria (LAB). Yeast and molds are rather involved in ripening. Therefore, the LAB will constitute the main focus of this chapter.

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Authors and Affiliations

  1. Food R&D Center, Agriculture and Agri-Food Canada, 3600 Casavant, Saint-Hyacinthe, QC, Canada, J2S 8E3

    Claude P. Champagne & Byong H. Lee

  2. Department of Animal Science, Paul Comtois Building, 2425 Agriculture Street, Université Laval, Quebec City, QC, G1V 0A6, Canada

    Linda Saucier

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  1. Claude P. Champagne
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Correspondence to Claude P. Champagne .

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  1. Unilever Research and Development, Olivier van Noortlaan 120, Vlaardingen, 3133 AT, Netherlands

    N.J. Zuidam

  2. Fac. Food Technology & Biochemistry, University of Belgrade, Nemanjina 6, Belgrade, 11081, Serbia

    Viktor Nedovic

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Champagne, C.P., Lee, B.H., Saucier, L. (2010). Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products. In: Zuidam, N., Nedovic, V. (eds) Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-1008-0_13

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