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

Edited by C Lacroix 
Woodhead Publishing  November 2010  



Hardback  536 pp  ISBN 9781845696696      £155.00
  • 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

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 will be of value to researchers and food industry professionals working to ensure the safety of the food supply.

Contents

PART 1 FOOD BIOPRESERVATION

Identifying new protective cultures and culture components for food biopreservation R J Jones, AgResearch Ltd, P A Wescombe and J R Tagg, University of Otago, New Zealand
- Introduction - 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 - Future considerations - References

Antifungal lactic acid bacteria and propionibacteria for food biopreservation S Miescher Schwenninger, L M and C Lacroix, ETH Zurich, Switzerland
- Introduction - 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 - Future trends - Summary - References

Nisin, natamycin and other commercial fermentates used in food biopreservation J Delves-Broughton and Danisco Food Protection, UK and G Weber, Danisco Food Protection, USA
- Introduction - Nisin used in food biopreservation - Natamycin used in food biopreservation - Undefined fermentates used in food biopreservation - Sources of further information and advice - References

The potential of Lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P for food biopreservation V Fallico, O McAuliffe, G F Fitzgerald, C Hill, R P Ross, Morepark Food Research Centre, Ireland
- Introduction - 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 - Future trends - Sources of further information and advice - References

The Potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative in food M Stevens, S Vollenweider and C Lacroix, ETH Zurich, Switzerland
- Introduction - 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 L - reuteri - Concluding remarks and future perspectives - References

Bacteriophages and food safety L Fieseler and M JLoessner, ETH Zurich, Switzerland and A Hagens, EBI Food Safety, The Netherlands
- Introduction - Bacteriophages - Pathogen detection using bacteriophage - Application of bacteriophage to control bacterial pathogens in foods: an overview - Phage therapy: on the way to safer food? - References

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 P L Connerton, A R Timms and I F Connerton, University of Nottingham, UK
- Introduction - 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 - Future trends - Sources of further information and advice - References

Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne pathogens in cattle and swine T R Callaway, T S Edrington, R C Anderson, J A Byrd, M H Kogut, R B Harvey and D J Nisbet, United States Department of Agriculture, Agricultural Research Service (USDA-ARS) and C W Aiello, Carillion Medical Center, USA
- Introduction - Antimicrobial cultures: enhancing natural competition - Direct assault: anti-pathogen intervention strategies - References

Controlling fungal growth and mycotoxins in animal feed M Olstorpe, K Jacobsson, V Passoth and J Schnürer, Swedish University of Agricultural Sciences, Sweden
- Introduction - Fungal growth and mycotoxins in animal feed - Preservation techniques - Biopreservation - From strain discovery to biopreservative starter culture - Concluding remarks - References

Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins I Fliss and R Hammami, Laval University, Canada
- Introduction - 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 - Conclusion and future trends - References

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 M Medina and M Nuñez, INIA, Spain
- Introduction - 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 - Conclusions and future trends - References

Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products T Aymerich, M Garriga and J Monfort, IRTA, Spain
- Introduction - 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 - Future trends - Sources of further information and advice - Acknowledgement - References

Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products M-F Pilet, Stet and F Leroi, Laboratoire de Science et Technologie de la Biomasse Marine, France
- Introduction - Microbial risk in seafood - Lactic acid bacteria in seafood products - Bioprotective LAB, bacteriocins and bacteriophages for bacteria control - Industrial application - Future trends - Sources of further information and advice - References

Microbial applications in the biopreservation of cereal products G Font de Valdez, G Rollán, C L Gerez and M I Torino, National University of Tucumán, Argentina
- Introduction - 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 - Conclusion - References

Biological control of postharvest diseases in fruit and vegetables N Teixidó, R Torres, M Abadias and J Usall, IRTA and I Viñas, University of Lleida, Spain
- Introduction - 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 - Future trends - Sources of further information and advice - Acknowledgements - References

Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables A Gálvez, H Abriouel, R L López, N B Omar, University of Jaén, Spain
- Introduction - 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 - General conclusions and perspectives - References

Applications of protective cultures and bacteriocins in wine making F Ruiz-Larrea, University of La Rioja, Spain
- Introduction - 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 - Future trends - References

Control of mycotoxin contamination in foods using lactic acid bacteria H S El-Nezami, University of Hong Kong, China and S Gratz, University of Aberdeen, UK
- Introduction - Control of the mycotoxin problem - Reduction of toxic effects in vitro - Effectiveness under physiological conditions - References

Active packaging for food biopreservation S Yildirim, ZHAW, Zurich University of Applied Sciences, Switzerland
- Introduction - Food and active packaging - Antimicrobial packaging for food biopreservation - Natural antimicrobial agents and polymers - Other antimicrobial packaging systems - Design of antimicrobial packaging systems - Future trends - References

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