Food Biopreservatives of Microbial Origin

by Bibek Ray

Overview

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.

Product Details

ISBN-13:	9781351088961
Publisher:	CRC Press
Publication date:	07/23/2019
Sold by:	Barnes & Noble
Format:	eBook
Pages:	384
File size:	18 MB
Note:	This product may take a few minutes to download.

About the Author

Ray Bibek

Table of Contents

1. The Need for Food Biopreservation 2. Foods and Microorganisms of Concern 3. Procedures to Detect Antimicrobial Activities of Microorganisms 4. Cells of Lactic Acid Bacteria as Food Preservatives 5. Acetic, Propionic, and Lactic Acids of Starter Culture Bacteria as Biopreservatives 6. Diacetyl of Lactic Acid Bacteria as a Food Preservative 7. Hydrogen Peroxide, Lactoperoxidase Systems, and Reuterin 8. Bacteriocins of Starter Culture Bacteria as Food Biopreservatives: An Overview 9. Nisin of Lactococcus Lactis SSP - Lactis as a Food Biopreservative 10. Pediocin(s) of Pediococcus Acidilactici as a Food Biopreservative 11. Bacteriocins of Other Lactic Acid Bacteria 12. Metabolites of Yeasts as Biopreservatives

Editorial Reviews

Explores the potential for the expanded application in modern food preservation, of the same microbes that have been used since prehistoric times to preserve food through fermentation, as a way of satisfying both health regulations and the consumers' increasing preference for natural foods. Considers the current need for food biopreservatives; the different antimicrobial metabolites of starter-culture microorganisms; and the latest data on the effectiveness of organic acid, diacetyl, hydrogen peroxide, reuterin, bacteriocins and bacterial cells. Other chapters focus on two bacterins that have been extensively studied, other promising bacterins, methods for differentiating microbes, and antimicrobial metabolites from yeast. For researchers in the food industry or basic sciences, and technically sophisticated readers with regulatory or advocacy interests. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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