By C. Lacroix MD
Shoppers prefer meals with fewer man made ingredients, yet items should also be suitable for eating and feature a sufficiently lengthy shelf-life. Biopreservation, using a product’s typical microflora and its antibacterial items for cover opposed to pathogens and spoilage, is a technique of starting to be curiosity for the secure creation of top quality minimally-processed foods. This publication offers a vital evaluation of key subject matters during this zone. preliminary chapters overview important facets in meals biopreservation, together with the id of recent protecting cultures and antimicrobial tradition elements, latest advertisement fermentates together with nisin and natamycin and the possibility of novel fermentates and bacteriophages to enhance meals defense. half II concentrates at the use of protecting cultures, bacteriocins and bacteriophages to regulate the carriage of pathogenic microorganisms in nutrients animals and to modulate human intestine microflora. Chapters within the ultimate component to the publication evaluate biopreservation of other different types of meals, together with milk and dairy items, fermented meats, clean seafood and fruit. A assessment of lively packaging for nutrients biopreservation completes the volume. Edited by means of a number one professional, protecting Cultures, Antimicrobial Metabolites and Bacteriophages for foodstuff and Beverage Biopreservation is a basic reference for researchers and foodstuff pros operating to make sure the protection of the nutrients provide.
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Additional info for Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (Woodhead Publishing Series in Food Science, Technology and Nutrition)
An account of bacteriocinogenic LAB viewed as useful to the food industry has been prepared by Schillinger et al. 3. More recent examples include the Lactococcus lactis producer of the two-component lantibiotic lacticin 3147, which has been used to control Listeria on the surface of smear-ripened cheese (O’Sullivan et al. 2006) and a leucocinproducing strain of Leuconostoc carnosum (Budde et al. 3 Examples of bacteriocins that may potentially be useful in the food industry Bacteriocin Producer Active against Food applications Example Variety of Gram-positive strains Listeria Dairy, bakery, Nisaplin® vegetable products Processed Alta 2341® meats Reference Nisin A L.
Journal of Applied Microbiology 100(1): 135–143. ’ Applied and Environmental Microbiology 69(6): 3681–3685. ’ International Microbiology 4(1): 13–19. ’ Brazilian Archives of Biology and Technology 50(3): 521–542. pasteur and joubert (1877), Charbon et septicémie, Comptes-rendus des Séances de la Société de Biologie et de ses Filiales, 85: 101–115. ’ International Journal of Food Microbiology 79(1–2): 3–16. ’ European Journal of Clinical Microbiology and Infectious Diseases 27(12): 1261–1263. ’ Applied and Environmental Microbiology 66(8): 3221–3229.
2001). 7 Molecular methods of screening in food biopreservation More recently, with the advent of molecular techniques capable of sequencing whole bacterial genomes within 24 hours, molecular screening methods have become feasible as a way of searching for desirable properties in candidate bacterial strains for food preservation. There are now approximately 950 complete bacterial genomes available through the NCBI database, with the elucidation of a further 2100 genomes in progress and additional projects being added continually.
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (Woodhead Publishing Series in Food Science, Technology and Nutrition) by C. Lacroix MD