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

Titre :	Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Ajouter au panier
Auteur(s) :	Christophe Lacroix, Éditeur scientifique
Type de document :	Livre
Sujets :	MICROORGANISME ; CHAMPIGNON ; SECURITE ; MYCOTOXINE ; INTESTIN ; PRODUIT A BASE DE CEREALE ; PRODUIT ALIMENTAIRE ; BOISSON ; LAIT ; PRODUIT LAITIER ; VIANDE ; PRODUIT DE LA MER ; POISSON ; CEREALE ; FRUIT ; LEGUME ; MALADIE ; VIN ; BACTERIE LACTIQUE ; EMBALLAGE ; CONSERVATION ; VOLAILLE ; ALIMENT POUR ANIMAUX
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2011
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 201
Format :	1 vol. (XXVI-501 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	PART 1 FOOD BIOPRESERVATION Identifying new protective cultures and culture components for food biopreservation - 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 - Molecula[...] PART 1 FOOD BIOPRESERVATION Identifying new protective cultures and culture components for food biopreservation - 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 Antifungal lactic acid bacteria and propionibacteria for food biopreservation - Spoilage fungi in food: undesired yeasts and moulds - Traditional control of spoilage fungi in food - Antifungal lactic and propionic acid bacteria (LAB and PAB) - 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 Nisin, natamycin and other commercial fermentates used in food biopreservation - Nisin used in food biopreservation - Natamycin used in food biopreservation - Undefined fermentates used in food biopreservation - Sources of further information and advice The potential of Lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P for food biopreservation - 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 The Potential of reuterin produced by Lactobacillus reuteri as a broad spectrum preservative in food - 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 by L. reuteri - Concluding remarks and future perspectives Bacteriophages and food safety - Bacteriophages - Pathogen detection using bacteriophage - Application of bacteriophage to control bacterial pathogens in foods: an overview - Phage therapy: on the way to safer food? PART 2 APPLICATIONS OF PROTECTIVE CULTURES, BACTERIOCINS AND BACTERIOPHAGES IN FOOD ANIMALS AND HUMANS Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne bacterial pathogens in poultry - Antimicrobial cultures to reduce carriage of food-borne bacterial pathogens in poultry - Bacteriocins to reduce carriage of food-borne bacterial pathogens in poultry - Bacteriophages 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 Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne pathogens in cattle and swine - Antimicrobial cultures: enhancing natural competition - Direct assault: anti-pathogen intervention strategies - Conclusions - Disclaimer Controlling fungal growth and mycotoxins in animal feed - Fungal growth and mycotoxins in animal feed - Preservation techniques - Biopreservation - From strain discovery to biopreservative starter culture - Concluding remarks Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins - 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 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 - 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 Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products - 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 Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products - Microbial risk in seafood - Lactic acid bacteria in seafood products - Bioprotective lactic acid bacteria, bacteriocins and bacteriophages for bacteria control - Industrial application - Future trends - Sources of further information and advice Microbial applications in the biopreservation of cereal products - Cereals in human nutrition and animal feed - Major contaminant agents in cereal-based products - Fermentative technologies as tool of microbial biopreservation - Production in situ of antimicrobial compounds - Microbial metabolites used as additives in cereal biopreservation - Phage-based strategies - Conclusion Biological control of postharvest diseases in fruit and vegetables - Development program of a biocontrol agent (BCA) - The search for biocontrol agents of postharvest diseases - Mechanisms of action - Production and formulation of biocontrol agents - Improvement of biocontrol agents - Integration of biocontrol agents with other alternative methods - Hurdles for biocontrol commercial application - Future trends - Sources of further information and advice Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables - 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 Applications of protective cultures and bacteriocins in wine making - 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 Control of mycotoxin contamination in foods using lactic acid bacteria - Control of the mycotoxin problem - Reduction of toxic effects in vitro - Effectiveness under physiological conditions Active packaging for food biopreservation - 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
Langue(s) :	Anglais
Identifiant :	978-1-84569-669-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160375

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