Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Written By C. Lacroix
Protective Cultures  Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
  • Publsiher : Elsevier
  • Release : 29 November 2010
  • ISBN : 0857090526
  • Pages : 536 pages
  • Rating : /5 from reviews
GET THIS BOOKProtective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation


Download or read book entitled Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation by author: C. Lacroix which was release on 29 November 2010 and published by Elsevier with total page 536 pages . This book available in PDF, EPUB and Kindle Format. 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

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 Date : 2010-11-29
  • Total pages : 536
  • ISBN : 0857090526
GET BOOK

Summary : 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 ...

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher : Elsevier
  • Release Date : 2014-11-04
  • Total pages : 442
  • ISBN : 0857090526
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Summary : 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 ...

Functional Polymers in Food Science

Functional Polymers in Food Science
  • Author : Giuseppe Cirillo,Umile Gianfranco Spizzirri,Francesca Iemma
  • Publisher : John Wiley & Sons
  • Release Date : 2015-03-10
  • Total pages : 456
  • ISBN : 0857090526
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Summary : Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the "...

Encyclopedia of Food Safety

Encyclopedia of Food Safety
  • Author : Yasmine Motarjemi,Gerald Moy,Ewen Todd
  • Publisher : Academic Press
  • Release Date : 2013-12-12
  • Total pages : 2304
  • ISBN : 0857090526
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Summary : With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In ...

Food Packaging and Preservation

Food Packaging and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release Date : 2017-10-20
  • Total pages : 588
  • ISBN : 0857090526
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Summary : Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food ...

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 Date : 2019-09-20
  • Total pages : 212
  • ISBN : 0857090526
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Summary : 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 ...