Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.
1. The Need for Food Biopreservation 2. Foods and Microorganisms of Concern 3. Procedures to Detect Antimicrobial Activities of Microorganisms 4. Cells of Lactic Acid Bacteria as Food Preservatives 5. Acetic, Propionic, and Lactic Acids of Starter Culture Bacteria as Biopreservatives 6. Diacetyl of Lactic Acid Bacteria as a Food Preservative 7. Hydrogen Peroxide, Lactoperoxidase Systems, and Reuterin 8. Bacteriocins of Starter Culture Bacteria as Food Biopreservatives: An Overview 9. Nisin of Lactococcus Lactis SSP - Lactis as a Food Biopreservative 10. Pediocin(s) of Pediococcus Acidilactici as a Food Biopreservative 11. Bacteriocins of Other Lactic Acid Bacteria 12. Metabolites of Yeasts as Biopreservatives