Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation...

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C. Lacroix, MD (Laboratoire de Neuropathologie, Centre Hospitalier Universitaire de Bicetre, Paris, France)

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Name: Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
Price: 478.95 AUD
Availability: OutOfStock
ISBN: 9780081014752

C. Lacroix, MD (Laboratoire de Neuropathologie, Centre Hospitalier Universitaire de Bicetre, Paris, France)

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English

Woodhead Publishing Ltd
19 August 2016

Food manufacturing & related industries; Microbiology (non-medical); Food & beverage technology

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Edited by: C. Lacroix MD (Laboratoire de Neuropathologie Centre Hospitalier Universitaire de Bicetre Paris France)
Imprint: Woodhead Publishing Ltd
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm, Spine: 27mm
Weight: 730g
ISBN: 9780081014752
ISBN 10: 0081014759
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages: 536
Publication Date: 19 August 2016
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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.

Christophe Lacroix is Full Professor for Food Biotechnology at the Institute of Food Nutrition and Health, ETH Zurich, Switzerland. He is well known for his research into the properties of lactic acid and probiotic bacteria and the associated technologies; his research interests include the use of functional microbes in foods to improve quality, safety and consumer health, and for the production of functional ingredients, and the roles and functions of the human gut microbiota and its response to dietary changes.

Reviews for Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

"""This is a comprehensive work of the usual high standard we have come to expect of this publisher. It should be of great value to those interested in the subject of food and beverage biopreservation and antimicrobials in general."" --International Journal of Dairy Technology"