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

Informationen zum Autor 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.

Autorentext
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.

Inhalt
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.