Application of Protective Cultures and Bacteriocins for Food Biopreservation

Released on by Riadh Hammami
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  • Application of Protective Cultures and Bacteriocins for Food Biopreservation Book Detail

  • Author : Riadh Hammami
  • Release Date : 2019-09-20
  • Publisher : Frontiers Media SA
  • Genre :
  • Pages : 178
  • ISBN 13 : 2889630153
  • File Size : 89,89 MB
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Application of Protective Cultures and Bacteriocins for Food Biopreservation by Riadh Hammami PDF Summary

Book Description: 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 the strains that produce them are particularly effective as bio-preservatives in cheese, meat and vegetables. They hold the promise of ensuring the quality and safety of ready-to-eat, extended-shelf-life, fresh-tasting and minimally processed foods without chemical preservatives. This Research Topic provides an overview of bacterial cultures, bacteriocins and other metabolites that have shown promise for use as antimicrobial bio-preservatives in foods in general. Articles describing novel analytical technologies, strategies to reduce or eliminate pathogens in food systems or emerging technologies for the production or use of protective cultures or their bacteriocins are presented.

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Bioinformatics

Bioinformatics

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