Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products

  • Claude P. Champagne
  • Byong H. Lee
  • Linda Saucier


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.


Lactic Acid Bacterium Free Cell Fermented Milk Viability Loss Lactose Hydrolysis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Claude P. Champagne
    • 1
  • Byong H. Lee
    • 1
  • Linda Saucier
    • 2
  1. 1.Food R&D CenterAgriculture and Agri-Food CanadaSaint-HyacintheCanada
  2. 2.Department of Animal SciencePaul Comtois BuildingQuebec CityCanada

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