Bibek Ray

Food Biopreservatives of Microbial Origin

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 386
• Erscheinungstermin: 13. Dezember 2017
• Englisch
• Abmessung: 235mm x 157mm x 25mm
• Gewicht: 708g
• ISBN-13: 9781315892962
• ISBN-10: 1315892960
• Artikelnr.: 50858383

Inhaltsangabe

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