Application of Protective Cultures and Bacteriocins for Food Biopreservation

Application of Protective Cultures and Bacteriocins for Food Biopreservation

Author: Riadh Hammami

Publisher: Frontiers Media SA

Published: 2019-09-20

Total Pages: 178

ISBN-13: 2889630153

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The use of microorganisms and their metabolites for the preservation of foods began in prehistory. Lactic acid bacteria are generally recognized as safe (GRAS) for this purpose. They produce organic acids, diacetyl, acetoin, hydrogen peroxide, reuterin, reutericyclin and bacteriocins, all of which inhibit foodborne pathogens and spoilage microorganisms. Bacteriocins and the strains that produce them are particularly effective as bio-preservatives in cheese, meat and vegetables. They hold the promise of ensuring the quality and safety of ready-to-eat, extended-shelf-life, fresh-tasting and minimally processed foods without chemical preservatives. This Research Topic provides an overview of bacterial cultures, bacteriocins and other metabolites that have shown promise for use as antimicrobial bio-preservatives in foods in general. Articles describing novel analytical technologies, strategies to reduce or eliminate pathogens in food systems or emerging technologies for the production or use of protective cultures or their bacteriocins are presented.


Book Synopsis Application of Protective Cultures and Bacteriocins for Food Biopreservation by : Riadh Hammami

Download or read book Application of Protective Cultures and Bacteriocins for Food Biopreservation written by Riadh Hammami and published by Frontiers Media SA. This book was released on 2019-09-20 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of microorganisms and their metabolites for the preservation of foods began in prehistory. Lactic acid bacteria are generally recognized as safe (GRAS) for this purpose. They produce organic acids, diacetyl, acetoin, hydrogen peroxide, reuterin, reutericyclin and bacteriocins, all of which inhibit foodborne pathogens and spoilage microorganisms. Bacteriocins and the strains that produce them are particularly effective as bio-preservatives in cheese, meat and vegetables. They hold the promise of ensuring the quality and safety of ready-to-eat, extended-shelf-life, fresh-tasting and minimally processed foods without chemical preservatives. This Research Topic provides an overview of bacterial cultures, bacteriocins and other metabolites that have shown promise for use as antimicrobial bio-preservatives in foods in general. Articles describing novel analytical technologies, strategies to reduce or eliminate pathogens in food systems or emerging technologies for the production or use of protective cultures or their bacteriocins are presented.

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Author: C. Lacroix

Publisher: Elsevier

Published: 2010-11-29

Total Pages: 528

ISBN-13: 0857090526

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Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components Examines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms Provides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit


Book Synopsis Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation by : C. Lacroix

Download or read book Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation written by C. Lacroix and published by Elsevier. This book was released on 2010-11-29 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components Examines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms Provides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit

Bacteriocins

Bacteriocins

Author: Troy Padilla

Publisher: Nova Science Publishers

Published: 2016

Total Pages: 0

ISBN-13: 9781634844994

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Bacteriocins are a heterogeneous group of peptides or proteins with antimicrobial activity synthesised ribosomally and released extracellularly by bacteria belonging to nearly all taxonomic groups. These are classified according to their genetic, structural and biochemical characteristics. Use of bacteriocinogenic cultures to improve the safety of food products would represent an attractive alternative to the use of chemical preservatives, based on the long history of safe use of naturally occurring bacteriocin producing food-grade bacteria. Chapter One in this book discusses the effects of bacteriocin production in situ by bacteria in food products and evidence for the probiotic properties of bacteriocin producers are collected in order to identify processes in which the application of bacteriocinogenic cultures can be effectively implemented. Chapter Two examines the importance of the use of bacteriocins in food preservation and also their potential use in human health. Chapter Three discusses a broad range of bacteriocin applications focusing not only on food biopreservation but also on biofilm control. Chapter Four reviews the recent applications of bacteriocin-producing PC in meats and meat products throughout the world. Chapter Five evaluates the effect of mild pressure treatments in the survival of Pediococcus acidilactici HA-6111-2 and on its bacteriocin production capacity.


Book Synopsis Bacteriocins by : Troy Padilla

Download or read book Bacteriocins written by Troy Padilla and published by Nova Science Publishers. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteriocins are a heterogeneous group of peptides or proteins with antimicrobial activity synthesised ribosomally and released extracellularly by bacteria belonging to nearly all taxonomic groups. These are classified according to their genetic, structural and biochemical characteristics. Use of bacteriocinogenic cultures to improve the safety of food products would represent an attractive alternative to the use of chemical preservatives, based on the long history of safe use of naturally occurring bacteriocin producing food-grade bacteria. Chapter One in this book discusses the effects of bacteriocin production in situ by bacteria in food products and evidence for the probiotic properties of bacteriocin producers are collected in order to identify processes in which the application of bacteriocinogenic cultures can be effectively implemented. Chapter Two examines the importance of the use of bacteriocins in food preservation and also their potential use in human health. Chapter Three discusses a broad range of bacteriocin applications focusing not only on food biopreservation but also on biofilm control. Chapter Four reviews the recent applications of bacteriocin-producing PC in meats and meat products throughout the world. Chapter Five evaluates the effect of mild pressure treatments in the survival of Pediococcus acidilactici HA-6111-2 and on its bacteriocin production capacity.

Food Spoilage Microorganisms

Food Spoilage Microorganisms

Author: Clive de W Blackburn

Publisher: Woodhead Publishing

Published: 2006-03-21

Total Pages: 737

ISBN-13: 1845691415

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The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria


Book Synopsis Food Spoilage Microorganisms by : Clive de W Blackburn

Download or read book Food Spoilage Microorganisms written by Clive de W Blackburn and published by Woodhead Publishing. This book was released on 2006-03-21 with total page 737 pages. Available in PDF, EPUB and Kindle. Book excerpt: The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations. Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage Discusses the management control of microbial food spoilage Looks in detail at yeasts, moulds and bacteria

Novel Approaches in Biopreservation for Food and Clinical Purposes

Novel Approaches in Biopreservation for Food and Clinical Purposes

Author: Enriqueta Garcia-Gutierrez

Publisher: CRC Press

Published: 2024-02-06

Total Pages: 314

ISBN-13: 1003854001

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The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.


Book Synopsis Novel Approaches in Biopreservation for Food and Clinical Purposes by : Enriqueta Garcia-Gutierrez

Download or read book Novel Approaches in Biopreservation for Food and Clinical Purposes written by Enriqueta Garcia-Gutierrez and published by CRC Press. This book was released on 2024-02-06 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.

Food Biopreservatives of Microbial Origin

Food Biopreservatives of Microbial Origin

Author: Bibek Ray

Publisher: CRC Press

Published: 2019-07-23

Total Pages: 439

ISBN-13: 1351088963

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Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.


Book Synopsis Food Biopreservatives of Microbial Origin by : Bibek Ray

Download or read book Food Biopreservatives of Microbial Origin written by Bibek Ray and published by CRC Press. This book was released on 2019-07-23 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.

Characterization of Bacteriocins Produced from Lactic Acid Bacteria

Characterization of Bacteriocins Produced from Lactic Acid Bacteria

Author: Hanan Goda

Publisher: LAP Lambert Academic Publishing

Published: 2012-03

Total Pages: 144

ISBN-13: 9783848423675

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In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent years, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives.


Book Synopsis Characterization of Bacteriocins Produced from Lactic Acid Bacteria by : Hanan Goda

Download or read book Characterization of Bacteriocins Produced from Lactic Acid Bacteria written by Hanan Goda and published by LAP Lambert Academic Publishing. This book was released on 2012-03 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent years, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives.

Food Biopreservation

Food Biopreservation

Author: Antonio M. Galvez

Publisher:

Published: 2014-11-30

Total Pages: 126

ISBN-13: 9781493920303

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Book Synopsis Food Biopreservation by : Antonio M. Galvez

Download or read book Food Biopreservation written by Antonio M. Galvez and published by . This book was released on 2014-11-30 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Dairy Products

Advances in Dairy Products

Author: Francesco Conto

Publisher: John Wiley & Sons

Published: 2017-09-18

Total Pages: 480

ISBN-13: 1118906446

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Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.


Book Synopsis Advances in Dairy Products by : Francesco Conto

Download or read book Advances in Dairy Products written by Francesco Conto and published by John Wiley & Sons. This book was released on 2017-09-18 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector. Edited and authored by noted experts from academic and industry backgrounds, this book shows how the knowledge from strategic and applied research can be utilized by the commercial innovation of dairy product manufacture and distribution. Topics explored include recent advances in the dairy sector, such as raw materials and milk processing, environmental impact, economic concerns and consumer acceptance. The book includes various emerging technologies applied to milk and starter cultures sources, strategic options for their use, their characterization, requirements, starter growth and delivery and other ingredients used in the dairy industry. The text also outlines a framework on consumer behavior that can help to determine quality perception of food products and decision-making. Consumer insight techniques can help support the identification of market opportunities and represent a useful mean to test product prototypes before final launch. This comprehensive resource: Assesses the most innovative scientific knowledge in the dairy food sector Reviews the latest technological developments relevant for dairy companies Covers new advances across a range of topics including raw material processing, starter cultures for fermented products, processing and packaging Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government agencies, educators and students, Advances in Dairy Product Science & Technology includes vital information on the most up-to-date and scientifically sound research in the field.

Progress in Food Preservation

Progress in Food Preservation

Author: Rajeev Bhat

Publisher: John Wiley & Sons

Published: 2012-03-05

Total Pages: 661

ISBN-13: 0470655852

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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.


Book Synopsis Progress in Food Preservation by : Rajeev Bhat

Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-03-05 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.