Food Biopreservatives of Microbial Origin
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A01=Bibek Ray
antimicrobial peptides
Author_Bibek Ray
Bacteriocin Production
bacteriocin research in food preservation
Category=PSD
Cell Free Culture Broth
Citrate Lyase
Citrate Permease
Compound II
Enterotoxigenic Escherichia Coli
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eq_isMigrated=1
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eq_nobargain
eq_non-fiction
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fermented foods preservation
Food Biopreservatives
Food Microbiology
Food Preservation
GRAS Substance
Hind Iii
Homo Sapiens Sapiens
Hypothiocyanous Acid
Killer Toxin
lactic acid bacteria
Lactis Subsp
Monocytogenes Strain
MRS Broth
Nisin Production
Pediocin AcH
Pediocin PA-1
Pediococcus Acidilactici
regulatory food safety
Starter Culture
starter culture applications
Starter Culture Bacteria
Undissociated Molecules
Viability Loss
VRB Agar
yeast metabolites
Product details
- ISBN 9781315892962
- Weight: 870g
- Dimensions: 152 x 229mm
- Publication Date: 13 Dec 2017
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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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.
