Bacteriocins: Production, Applications and Safety

Troy Padilla

Series: Bacteriology Research Developments
BISAC: SCI006000

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Bacteriocins are a heterogeneous group of peptides or proteins with antimicrobial activity synthesized ribosomally and released extracellularly by bacteria belonging to nearly all taxonomic groups. These are classified according to their genetic, structural and biochemical characteristics. Use of bacteriocinogenic cultures to improve the safety of food products would represent an attractive alternative to the use of chemical preservatives, based on the long history of safe use of naturally occurring bacteriocin producing food-grade bacteria.

Chapter One in this book discusses the effects of bacteriocin production in situ by bacteria in food products and evidence for the probiotic properties of bacteriocin producers are collected in order to identify processes in which the application of bacteriocinogenic cultures can be effectively implemented. Chapter Two examines the importance of the use of bacteriocins in food preservation and also their potential use in human health. Chapter Three discusses a broad range of bacteriocin applications focusing not only on food biopreservation but also on biofilm control. Chapter Four reviews the recent applications of bacteriocin-producing PC in meats and meat products throughout the world. Chapter Five evaluates the effect of mild pressure treatments in the survival of Pediococcus acidilactici HA-6111-2 and on its bacteriocin production capacity.
(Imprint: Nova)

Preface

Chapter 1
Bacteriocin Producing Cultures: A Sustainable Way for Food Safety Improvement and Probiotics with Additional Health Promoting Effects
(Franca Rossi and Maria Luigia Pallotta, Department of Biotechnology, University of Verona, Verona, Italy, and others)

Chapter 2
Application of Bacteriocins in Food and Health Care
(Sandra Borges and Paula Teixeira, CBQF-Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal)

Chapter 3
Bacteriocins: An Alternative for Food Biopreservation and Biofilm Control
(Lizziane Kretli Winkelstroter, University of Western São Paulo (UNOESTE), Presidente Prudente, São Paulo, Brazil)

Chapter 4
Bacteriocin Application in Meats: The Protective Culture Approach
(Marcela P Castro, María E Cayré, Cristian Herman and Ornella E Álvarez, Laboratorio de Microbiología de Alimentos. Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández, Sáenz Peña, Chaco, Argentina, and others)

Chapter 5
Mild Pressure Treatments Applied to Pediococcus acidilactici HA-6111-2 at Exponential Growth Phase
(Jorge Miguel Garcia, Sónia Marília Castro, Rocio Casquete, Joana Silva, Rui Queirós, Jorge A. Saraiva and Paula Teixeira, Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal, and others)

Index

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