- 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
Table of Contents
- Part 1 Food biopreservation: Identifying new protective cultures and culture components; Antifungal lactic acid bacteria and propionibacteria; Nisin, natamycin and other commercial fermentates; The potential of lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P; The potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative; Bacteriophages and food safety. Part 2 Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans: Reducing carriage of foodborne bacterial pathogens in poultry; Reducing 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 in milk and dairy products; Applications in fermented meat products; Applications in seafood and seafood products; Microbial applications in the biopreservation of cereal products; Biological control of postharvest diseases in fruit and vegetables; Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables; Wine making; Control of mycotoxin contamination in foods using lactic acid bacteria; Active packaging for food biopreservation.
- No. of pages: 536
- Language: English
- Copyright: © Woodhead Publishing 2010
- Published: November 29, 2010
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780081014752
- eBook ISBN: 9780857090522
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