Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation covers the essentials of biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, in food and beverage technology.
Part 1 covers 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 2 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.
Part 3 discusses 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.
CONTENTS
Part 1: Food Biopreservation
1. Identifying new protective cultures and culture components for food biopreservation
- Historical perspectives
- Bacteriocins of Gram-positive bacteria and the nature of BLIS
- Characteristics of microbes and inhibitory products of relevance to their potential protective activity in food
- Screening methodologies in food biopreservation
- Our procedure for inhibitor screening in food biopreservation
- Molecular methods of screening in food biopreservation
2. Antifungal lactic acid bacteria and propionibacteria for food biopreservation
- Spoilage fungi in food: undesired yeasts and moulds
- Traditional control of spoilage fungi in food
- Antifungal lactic and propionic acid bacteria
- Efficiency of antifungal LAB and PAB in food challenge tests: a first step from in vitro towards in vivo
- Antifungal metabolites and further inhibitory mechanisms
- The long road from research to industry: commercial antifungal protective cultures
3. Nisin, natamycin and other commercial fermentates used in food biopreservation
- Nisin used in food biopreservation
- Natamycin used in food biopreservation
- Undefined fermentates used in food biopreservation
4. The potential of Lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P for food biopreservation
- The potential of lacticin 3147 for food biopreservation
- The potential of enterocin AS-48 for food biopreservation
- The potential of lacticin 481 for food biopreservation
- The potential of variacin for food biopreservation
- The potential of sakacin P for food biopreservation
5. The Potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative in food
- Lactobacillus reuteri, a probiotic bacterium with intestinal activity
- The reuterin-HPA system
- Antimicrobial activity of reuterin
- Production of reuterin at large scale
- Reuterin as food preservative
- Additional antimicrobial compounds produced by L. reuteri
6. Bacteriophages and food safety
- Bacteriophages
- Pathogen detection using bacteriophage
- Application of bacteriophage to control bacterial pathogens in foods: an overview
- Phage therapy: on the way to safer food?
Part 2: Applications of Protective Cultures, Bacteriocins and Bacteriophages in Food Animals and Humans
7. Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of foodborne bacterial pathogens in poultry
- Antimicrobial cultures to reduce carriage of food-borne bacterial pathogens in poultry
- Bacteriocins to reduce carriage of food-borne bacterial pathogens in poultry
- Bacteriophage to reduce carriage of food-borne bacterial pathogens in poultry
- Regulatory issues in reduction of food-borne bacterial pathogens in poultry
8. Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne pathogens in cattle and swine
- Antimicrobial cultures: enhancing natural competition
- Direct assault: anti-pathogen intervention strategies
9. Controlling fungal growth and mycotoxins in animal feed
- Fungal growth and mycotoxins in animal feed
- Preservation techniques
- Biopreservation
- From strain discovery to biopreservative starter culture
10. Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins
- Human gastrointestinal defenses
- Gastrointestical microbiota as partner for human defense
- Antimicrobial cultures: lactic acid bacteria and probiotics
- Mechanisms of action in human digestive microbiota
- Antimicrobial cultures: prevention and treatment of gastrointestinal diseases
- Tools for studying biological activities of antimicrobial cultures
Part 3: Applications of Protective Cultures, Bacteriocins and Bacteriophages in Foods and Beverages
11. Applications of protective cultures, bacteriocins and bacteriophages in milk and dairy products
- Bacteriocins to improve the safety of dairy foods
- Bacteriocins in combined treatments
- Bacteriocins to enhance the quality and flavour of cheese
- Bacteriophages to improve the safety and quality of milk and dairy products
12. Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products
- Food safety of fermented sausages
- Microbiota of fermented sausages
- Bioprotective cultures for safety of fermented sausages
- Application of bacteriocins in fermented sausages
- Use of bacteriophages to improve food safety and meat environment
- Legislation aspects and constraints
13. Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products
- Microbial risk in seafood
- Lactic acid bacteria in seafood products
- Bioprotective LAB, bacteriocins and bacteriophages for bacteria control
- Industrial application
14. Microbial applications in the biopreservation of cereal products
- Cereals in human nutrition and animal feed
- Major contaminant agents in cereal-based products
- Fermentative technologies as tool of microbial biopreservation
- Microbial metabolites used as additives in cereal biopreservation
- Phage-based strategies
15. Biological control of postharvest diseases in fruit and vegetables
- Development program of a biocontrol agent (BCA)
- The search for BCAs of postharvest diseases
- Mechanisms of action
- Production and formulation of BCAs
- Improvement of BCAs
- Integration of BCAs with other alternative methods
- Hurdles for biocontrol commercial application
16. Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables
- Biocontrol of bacterial pathogens in fresh-cut produce
- Biocontrol strategies for minimal processed fruits
- Application of bacteriocins in fruit juices and vegetable drinks
- Application of bacteriocins in ready to eat and canned vegetable foods
- Application of bacteriocins or their producer strains in fermented vegetables
17. Applications of protective cultures and bacteriocins in wine making
- Wine fermentation
- Lactic acid bacteria in wine making
- Wine spoilage by bacteria
- Sulphur dioxide: the classical antimicrobial agent in winemaking
- Bacteriocins
- Bacteriocins produced by enological bacteria
- Bacteriocins with antimicrobial activity against wine spoilage bacteria
18. Control of mycotoxin contamination in foods using lactic acid bacteria
- Control of the mycotoxin problem
- Reduction of toxic effects in vitro
- Effectiveness under physiological conditions
19. Active packaging for food biopreservation
- Food and active packaging
- Antimicrobial packaging for food biopreservation
- Natural antimicrobial agents and polymers
- Other antimicrobial packaging systems
- Design of antimicrobial packaging systems
Index
to see books of related interest