Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

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

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  • Author : C. Lacroix
  • Publisher : Elsevier
  • Pages : 536 pages
  • ISBN : 0857090526
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKProtective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

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
  • Release : 29 November 2010
GET THIS BOOKProtective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

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

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher : Elsevier
  • Release : 04 November 2014
GET THIS BOOKHandbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of

Food Biopreservation

Food Biopreservation
  • Author : Antonio Galvez,María José Grande Burgos,Rosario Lucas López,Rubén Pérez Pulido
  • Publisher : Springer
  • Release : 20 October 2014
GET THIS BOOKFood Biopreservation

The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for

Beneficial Microorganisms in Food and Nutraceuticals

Beneficial Microorganisms in Food and Nutraceuticals
  • Author : Min-Tze Liong
  • Publisher : Springer
  • Release : 11 December 2015
GET THIS BOOKBeneficial Microorganisms in Food and Nutraceuticals

This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation processes are also examined. Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Gopinadham Paliyath
  • Publisher : John Wiley & Sons
  • Release : 05 March 2012
GET THIS BOOKProgress in Food Preservation

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

Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention
  • Author : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
  • Publisher : Academic Press
  • Release : 12 September 2016
GET THIS BOOKFermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and

Probiotics and Prebiotics in Animal Health and Food Safety

Probiotics and Prebiotics in Animal Health and Food Safety
  • Author : Diana Di Gioia,Bruno Biavati
  • Publisher : Springer
  • Release : 27 February 2018
GET THIS BOOKProbiotics and Prebiotics in Animal Health and Food Safety

This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their

Food Safety and Preservation

Food Safety and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 April 2018
GET THIS BOOKFood Safety and Preservation

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological

Microbiology of Fruits and Vegetables

Microbiology of Fruits and Vegetables
  • Author : Gerald M. Sapers,James R. Gorny,Ahmed E. Yousef
  • Publisher : CRC Press
  • Release : 29 August 2005
GET THIS BOOKMicrobiology of Fruits and Vegetables

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated fresh fruit and vegetable products may in fact be

Handbook of Probiotics and Prebiotics

Handbook of Probiotics and Prebiotics
  • Author : Yuan Kun Lee,Seppo Salminen
  • Publisher : John Wiley & Sons
  • Release : 17 February 2009
GET THIS BOOKHandbook of Probiotics and Prebiotics

Since the publication of the first edition in 1999, the science of probiotics and prebiotics has matured greatly and garnered more interest. The first handbook on the market, Handbook of Probiotics and Prebiotics: Second Edition updates the data in its predecessor, and it also includes material topics not previously discussed in the first edition, including methods protocols, cell line and animal models, and coverage of prebiotics. The editors supplement their expertise by bringing in international experts to contribute chapters. This second

Advances in Dairy Products

Advances in Dairy Products
  • Author : Francesco Conto
  • Publisher : John Wiley & Sons
  • Release : 13 November 2017
GET THIS BOOKAdvances in Dairy Products

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

Application of Protective Cultures and Bacteriocins for Food Biopreservation

Application of Protective Cultures and Bacteriocins for Food Biopreservation
  • Author : Riadh Hammami,Ismail Fliss,Aldo Corsetti
  • Publisher : Frontiers Media SA
  • Release : 20 September 2019
GET THIS BOOKApplication of Protective Cultures and Bacteriocins for Food Biopreservation

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

Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas

Beneficial Microorganisms in Agriculture, Aquaculture and Other Areas
  • Author : Min-Tze Liong
  • Publisher : Springer
  • Release : 11 December 2015
GET THIS BOOKBeneficial Microorganisms in Agriculture, Aquaculture and Other Areas

This book focuses on the use of microorganisms in relation to agriculture, aquaculture and related fields, ranging from biofertilizers to poultry production. The latest innovations are also included to provide insights into the unlimited potentials of microorganisms in these areas. Individual chapters explore topics such as probiotics in poultry, biopurification of wastewater, converting agrowastes into value-added applications and products, rice cultivation, surfactants and bacteriocin as biopreservatives, bioplastics, crop productivity, biofloc, and the production of natural antibiotics. This volume will be

Food Spoilage Microorganisms

Food Spoilage Microorganisms
  • Author : Clive de W Blackburn
  • Publisher : Woodhead Publishing
  • Release : 21 March 2006
GET THIS BOOKFood Spoilage Microorganisms

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

Fermented Meats

Fermented Meats
  • Author : Geoffrey Campbell-Platt
  • Publisher : Springer Science & Business Media
  • Release : 17 April 2013
GET THIS BOOKFermented Meats

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked