BACTERIOPHAGES IN FOODS AND BEVERAGES. PART 1 FOOD
BIOPRESERVATION. Identifying new protective cultures and culture components
for food.
Contents PART 1 FOOD BIOPRESERVATION PART 2 APPLICATIONS OF PROTECTIVE CULTURES, BACTERIOCINS AND BACTERIOPHAGES IN FOOD ANIMALS AND HUMANS PART 3 APPLICATIONS OF PROTECTIVE CULTURES, BACTERIOCINS AND BACTERIOPHAGES IN FOODS AND BEVERAGES
PART 1 FOOD BIOPRESERVATION Identifying new protective cultures and culture components for food biopreservation R J Jones, AgResearch Ltd, P A Wescombe and J R Tagg, University of Otago, New Zealand - Introduction - 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 - References Antifungal lactic acid bacteria and propionibacteria for food biopreservation S Miescher Schwenninger, L M and C Lacroix, ETH Zurich, Switzerland - Introduction - Spoilage fungi in food: undesired yeasts and moulds - Traditional control of spoilage fungi in food - Antifungal lactic and propionic acid bacteria - 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 - References Nisin, natamycin and other commercial fermentates used in food biopreservation J Delves-Broughton and Danisco Food Protection, UK and G Weber, Danisco Food Protection, USA - Introduction - Nisin used in food biopreservation - Natamycin used in food biopreservation - Undefined fermentates used in food biopreservation - Sources of further information and advice - References The potential of Lacticin 3147, enterocin AS-48, lacticin 481, variacin, and sakacin P for food biopreservation V Fallico, O McAuliffe, G F Fitzgerald, C Hill, R P Ross, Morepark Food Research Centre, Ireland - Introduction - The potential of Lacticin 3147 for food biopreservation
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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 References
The Potential of reuterin produced by Lactobacillus reuteri as broad spectrum preservative in food M Stevens, S Vollenweider and C Lacroix, ETH Zurich, Switzerland - Introduction - 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 L - reuteri - Concluding remarks and future perspectives - References Bacteriophages and food safety L Fieseler and M JLoessner, ETH Zurich, Switzerland and A Hagens, EBI Food Safety, The Netherlands - Introduction - Bacteriophages - Pathogen detection using bacteriophage - Application of bacteriophage to control bacterial pathogens in foods: an overview - Phage therapy: on the way to safer food? - References
PART 2 APPLICATIONS OF PROTECTIVE CULTURES, BACTERIOCINS AND BACTERIOPHAGES IN FOOD ANIMALS AND HUMANS Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of foodborne bacterial pathogens in poultry P L Connerton, A R Timms and I F Connerton, University of Nottingham, UK - Introduction - Antimicrobial cultures to reduce carriage of food-borne bacterial pathogens in poultry - Bacteriocins to reduce carriage of food-borne bacterial pathogens in poultry - Bacteriophage 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 - References Using antimicrobial cultures, bacteriocins and bacteriophages to reduce carriage of food-borne pathogens in cattle and swine T R Callaway, T S Edrington, R C Anderson, J A Byrd, M H Kogut, R B Harvey and D J Nisbet, United States Department of Agriculture, Agricultural Research Service (USDAARS) and C W Aiello, Carillion Medical Center, USA - Introduction - Antimicrobial cultures: enhancing natural competition - Direct assault: anti-pathogen intervention strategies - References
Controlling fungal growth and mycotoxins in animal feed M Olstorpe, K Jacobsson, V Passoth and J Schnürer, Swedish University of Agricultural Sciences, Sweden - Introduction - Fungal growth and mycotoxins in animal feed - Preservation techniques - Biopreservation - From strain discovery to biopreservative starter culture - Concluding remarks - References Biological control of human digestive microbiota using antimicrobial cultures and bacteriocins I Fliss and R Hammami, Laval University, Canada - Introduction - 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 - References
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 M Medina and M Nuñez, INIA, Spain - Introduction - 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 - References Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products T Aymerich, M Garriga and J Monfort, IRTA, Spain - Introduction - 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 - Acknowledgement - References Applications of protective cultures, bacteriocins and bacteriophages in fresh seafood and seafood products M-F Pilet, Stet and F Leroi, Laboratoire de Science et Technologie de la Biomasse Marine,
France - Introduction - Microbial risk in seafood - Lactic acid bacteria in seafood products - Bioprotective LAB, bacteriocins and bacteriophages for bacteria control - Industrial application - Future trends - Sources of further information and advice - References Microbial applications in the biopreservation of cereal products G Font de Valdez, G Rollán, C L Gerez and M I Torino, National University of Tucumán, Argentina - Introduction - Cereals in human nutrition and animal feed - Major contaminant agents in cereal-based products - Fermentative technologies as tool of microbial biopreservation - Microbial metabolites used as additives in cereal biopreservation - Phage-based strategies - Conclusion - References Biological control of postharvest diseases in fruit and vegetables N Teixidó, R Torres, M Abadias and J Usall, IRTA and I Viñas, University of Lleida, Spain - Introduction - Development program of a biocontrol agent (BCA) - The search for BCAs of postharvest diseases - Mechanisms of action - Production and formulation of BCAs - Improvement of BCAs - Integration of BCAs with other alternative methods - Hurdles for biocontrol commercial application - Future trends - Sources of further information and advice - Acknowledgements - References Biological control of pathogens and post-processing spoilage microorganisms in fresh and processed fruit and vegetables A Gálvez, H Abriouel, R L López, N B Omar, University of Jaén, Spain - Introduction - 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 - References Applications of protective cultures and bacteriocins in wine making F Ruiz-Larrea, University of La Rioja, Spain - Introduction - Wine fermentation - Lactic acid bacteria in wine making - Wine spoilage by bacteria - Sulphur dioxide: the classical antimicrobial agent in winemaking
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Bacteriocins Bacteriocins produced by enological bacteria Bacteriocins with antimicrobial activity against wine spoilage bacteria Future trends References
Control of mycotoxin contamination in foods using lactic acid bacteria H S El-Nezami, University of Hong Kong, China and S Gratz, University of Aberdeen, UK - Introduction - Control of the mycotoxin problem - Reduction of toxic effects in vitro - Effectiveness under physiological conditions - References Active packaging for food biopreservation S Yildirim, ZHAW, Zurich University of Applied Sciences, Switzerland - Introduction - 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 - References
