Characterization of Bacteriocins Produced from Lactic Acid Bacteria: The Lactic Acid Bacteria and Food Biopreservation - Couverture souple

Goda, Hanan

 
9783848423675: Characterization of Bacteriocins Produced from Lactic Acid Bacteria: The Lactic Acid Bacteria and Food Biopreservation
Couverture souple
ISBN 10 : 3848423677 ISBN 13 : 9783848423675
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent years, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives.

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Présentation de l'éditeur

In spite of modern technologies and safety concepts such as Hazard Analysis and Critical Control Point system (HACCP), the reported numbers of food-borne illnesses and intoxications are still on the increase. In addition, in recent years, the consumer demand towards high quality and safe foods is growing. These, in turn, have increased the need for using the protective cultures and associated antagonistic compounds (biopreservation) as additional factors to support good manufacturing practices, thereby reducing risks of growth and survival of pathogens and spoilage microorganisms. Lactic acid bacteria (LAB) have traditionally been used in food processing because of their ability to improve the organoleptic characteristics and healthiness of foodstuffs. Bacteriocins produced by LAB have received considerable attention in recent years because of their possible use as biopreservatives in food processing with resultant reduction in the use of chemical preservatives. Therefore, the main aim of the present study is evaluating the application of bacteriocin-producing LAB or their bacteriocins as biopreservatives.

Biographie de l'auteur

Dr. Hanan Goda is a Lecturer of Microbiology at Faculty of Agriculture, Cairo University. Earned a B. Sc. in Biochemistry, M.Sc. and Ph.D.in Microbiology from Cairo University. Served as a member on the editorial board of some international conferences. Occupied the position of Director of Microbiology Lab in Cairo University Research Park (CURP)

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3848423677
ISBN 13 
9783848423675
Reliure
Broché
Nombre de pages
144
Coordonnées du fabricant
non disponible
Personne responsable
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