Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservat

Consumers favour foods with fewer synthetic additives, but products must alsobe 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. C. Lacroix a leading expert, Protective cultures, antimicrobialmetabolites 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. Christophe Lacroix is Full Professor forFood Biotechnology at the Institute of Food Nutrition and Health, ETH Zurich,Switzerland. He is well known for his research into the properties and technologies of lactic acid and probiotic bacteria, their use in foods to improve quality, safety and consumer health, and for production of functional ingredients. INDICE: Part 1 Food biopreservation: Identifying new protective cultures and culture components for food biopreservation; Antifungal lactic acid bacteria and propionibacteria for food biopreservation; Nisin, natamycin and other commercial fermentates used in food biopreservation; The potential of Lacticin 3147, enterocin AS 48, lacticin 481, variacin, and sakacin P for food biopreservation; Potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative in food; Bacteriophages and food safety. Part 2 Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans: Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of foodborne bacterial pathogens in poultry; Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of foodborne pathogens in cattle and swine; Controlling fungal growth and mycotoxins in animal feed; Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins. Part 3 Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages: Applications of protective cultures,bacteriocins and bacteriophages in milk and dairy products; Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products; Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products; Microbial applications in the biopreservation of cereal products; Biological control of postharvest disease in fruit and vegetables; Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables; Applications of protectivecultures and bacteriocins in wine making; Control of mycotoxin contamination in foods using lactic acid bacteria; Active packaging for food biopreservation.

• ISBN: 978-1-84569-669-6
• Editorial: Woodhead
• Encuadernacion: Cartoné
• Páginas: 500
• Fecha Publicación: 01/09/2010
• Nº Volúmenes: 1
• Idioma: Inglés