Microbes in the Food Industry

Cover
Title Page
Copyright Page
Contents
Preface
Chapter 1 Food Microbiology: Fundamentals and Techniques
	1.1 Introduction
	1.2 Food Microbiology: A Historical Perspective
	1.3 Beneficial Microbes in Food
		1.3.1 Factors Influencing Microbial Growth in Food
		1.3.2 Food Fermentation
		1.3.3 Probiotics
		1.3.4 Microbial Bio-Preservatives
	1.4 Harmful Microbes in Food
		1.4.1 Factors Influencing Food Spoilage
		1.4.2 Indicators of Food Spoilage
		1.4.3 Foodborne Infections and Intoxications
		1.4.4 Food Preservation to Control Spoilage
	1.5 Classical Food Microbiological Techniques
	1.6 Advances in Food Microbiological Techniques
		1.6.1 Protein-Based Methods
		1.6.2 DNA-Based Methods
		1.6.3 Biosensor-Based Methods
		1.6.4 AI and ML Applications
	1.7 Regulations Governing Food Microbiology
	1.8 Conclusions
	References
Chapter 2 Fermented Foods in Health and Disease Prevention
	2.1 Fermentation
		2.1.1 Types of Fermentation
		2.1.2 Bioactive Compounds
	2.2 Traditional Fermented Food
	2.3 Application of Fermentation to Food
		2.3.1 Fruits and Vegetables-Based Fermented Products
			2.3.1.1 Kimchi
			2.3.1.2 Sauerkraut
			2.3.1.3 Boza
			2.3.1.4 Wine
			2.3.1.5 Vinegar
		2.3.2 Fermented Products from Roots and Tubers
		2.3.3 Cereals and Legumes-Based Fermented Products
			2.3.3.1 Beer
			2.3.3.2 Sourdough
		2.3.4 Fermentation of Meat, Fish and Seafood
			2.3.4.1 Meat Sausages
		2.3.5 Fermented Dairy Products
			2.3.5.1 Kefir
			2.3.5.2 Koumiss
			2.3.5.3 Cheese
			2.3.5.4 Yogurt
		2.3.6 Other Fermented Products
	2.4 Effects of Fermentation on Nutrients
		2.4.1 Carbohydrates
		2.4.2 Proteins
		2.4.3 Fat
		2.4.4 Micronutrients
			2.4.4.1 Vitamins
			2.4.4.2 Minerals
		2.4.5 Phytonutrients
	2.5 Health Benefits of Fermented Foods and Beverages
		2.5.1 Antiallergic Effect
		2.5.2 Antioxidant Activity
		2.5.3 Antihypertensive Activity
		2.5.4 Antimicrobial Activity
		2.5.5 Alleviating Cholesterol Levels
		2.5.6 Anticancer Activity
		2.5.7 Effect on Gastrointestinal Diseases
		2.5.8 Antidiabetic Effect
	2.6 Food Safety and Quality Control
	2.7 Conclusions and Future Perspectives
	References
Chapter 3 Probiotic Dairy Foods
	3.1 Introduction
	3.2 Classification and Phylogenetic Properties of Probiotic Microorganisms
		3.2.1 Lactobacillus Genus
		3.2.2 Bifidobacterium Genus
		3.2.3 Lactococcus Genus
		3.2.4 Streptococcus Genus
		3.2.5 Enterococcus Genus
	3.3 Probiotics in the Dairy Matrix
	3.4 Probiotic Dairy Products
		3.4.1 Probiotic Yogurt
		3.4.2 Probiotic Cheese
		3.4.3 Probiotic Ice Cream
		3.4.4 Probiotic Dairy-Based Beverages
	References
Chapter 4 Dairy Probiotic Products
	4.1 Introduction
	4.2 Fermented Milks
		4.2.1 Yogurt
			4.2.1.1 Effect of Probiotic Supplementation on Yogurt Properties
			4.2.1.2 Potential Human Health Benefits of Supplementing Yogurts with Probiotics
		4.2.2 Kefir
		4.2.3 Cheese
		4.2.4 Butter
		4.2.5 Ice Cream
		4.2.6 Dairy Desserts
	4.3 Conclusions and Perspectives
	References
Chapter 5 Design Schematics, Operational Characteristics and Process Applications of Bioreactors
	5.1 Introduction
	5.2 Fermenter Design and Operations
		5.2.1 Structural Material
		5.2.2 Features of Fermenter Design
	5.3 Fermenter Configuration
		5.3.1 Batch Process
			5.3.1.1 Batch Fermenter Design
		5.3.2 Continuous Process
			5.3.2.1 Continuous Stirred Tank Reactor (CSTR)
			5.3.2.2 Plug Flow Reactor (PFR)
		5.3.3 Fed Batch or Semi-Continuous Process
			5.3.3.1 The Constant Volume or Fixed Volume Fed-Batch Reactors
			5.3.3.2 The Variable Volume Fed-Batch Reactors
	5.4 Types of Fermenter
		5.4.1 Stirred Tank Fermenter
		5.4.2 Airlift Fermenter
		5.4.3 Bubble Column Reactor
		5.4.4 Fluidized Bed Reactor
		5.4.5 Packed Bed Reactor
		5.4.6 Membrane Bioreactor
	5.5 Factors Influencing Operation of Fermenters
		5.5.1 Heat Transfer
		5.5.2 Mass Transfer
		5.5.3 Scale-Up in Fermenter
	5.6 Conclusion
	References
Chapter 6 Enzymes in Food Industry and Their Regulatory Oversight
	6.1 Introduction
	6.2 Production of Enzymes
		6.2.1 Sources of Enzymes
		6.2.2 Strain Selection
		6.2.3 Fermentation
		6.2.4 Pretreatment
		6.2.5 Downstream Processing
		6.2.6 Enzyme Formulation
			6.2.6.1 Formulation of Solid Products
			6.2.6.2 Formulation of Liquid Products
	6.3 Applications of Enzymes in Food Industry
		6.3.1 Enzymes in Starch Processing
		6.3.2 Enzymes in Baking Industry
		6.3.3 Enzymes in Brewing Industry
		6.3.4 Enzymes in Dairy Industry
		6.3.5 Enzymes in Fruits and Vegetables Processing Industry
		6.3.6 Other Applications
	6.4 Safety Evaluation of Enzymes
		6.4.1 Global Frameworks for Safety Evaluation
		6.4.2 Environmental Health Criteria 240: Principles and Methods for the Risk Assessment of Chemicals in Food
		6.4.3 JECFA Guidelines on Safety Assessment of Enzymes
	6.5 Global Regulatory Frameworks
	6.6 Regulatory Framework in India
	References
Chapter 7 Functional and Nutraceutical Potential of Fruits and Vegetables
	7.1 Introduction
	7.2 Biochemistry of Fruits and Vegetables
		7.2.1 Polyphenols and Flavonoids
		7.2.2 Carotenoids
		7.2.3 Vitamins
		7.2.4 Glucosinolates
		7.2.5 Phytoestrogens
	7.3 Nutritional Composition of Fruits and Vegetable By-Products
	7.4 Extraction of Bioactives from Fruits and Vegetables
		7.4.1 Conventional Extraction Techniques
		7.4.2 Novel Extraction Techniques
	7.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables
		7.5.1 Fermentation
			7.5.1.1 Fermented Products
		7.5.2 Food Fortification
			7.5.2.1 Superfoods
		7.5.3 Encapsulation
	7.6 Fruits and Vegetable-Based Nutraceuticals
	7.7 Influence of Processing Methods on Functional Ingredients
	7.8 Influence of Storage on Functional Ingredients
	7.9 Future of Functional Foods
	Conclusion
	References
Chapter 8 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes
	8.1 Introduction
	8.2 Microbial Bio-Processing of Fruit and Vegetable Wastes
	8.3 Valuable Commodities from Fruit and Vegetable Waste
		8.3.1 Fermented Beverages
		8.3.2 Food Colorants
		8.3.3 Single-Cell Protein (SCP)
		8.3.4 Flavor and Fragrance
		8.3.5 Enzymes
		8.3.6 Organic Acids
		8.3.7 Biopesticides
		8.3.8 Plant Growth Regulators
		8.3.9 Polysaccharides
		8.3.10 Biofuels
	8.4 Technical Challenges, Economics and Future Prospective
	8.5 Conclusion
	References
Chapter 9 Solid-State Fermentation
	9.1 Introduction
		9.1.1 Principle of SSF
		9.1.2 Process of Solid-State Fermentation
	9.2 History of Solid-State Fermentation (SSF)
	9.3 Factors Affecting SSF
		9.3.1 Inoculum Type
		9.3.2 Moisture and Water Activity
		9.3.3 pH
		9.3.4 Temperature
		9.3.5 Substrates
		9.3.6 Aeration and Agitation
		9.3.7 Nutritional Factors
	9.4 Types of Solid-State Fermentation
		9.4.1 Aerobic SSF
		9.4.2 Anaerobic SSF
	9.5 Application of SSF Carried Out on Inert Support Materials
		9.5.1 Enzyme
		9.5.2 Organic Acids
		9.5.3 Bacteriocins
		9.5.4 Flavour and Aroma Compounds
	9.6 Modern Aspects of Solid-State Fermentation
		9.6.1 Advancement in the Design of Bioreactors for Fermentation
		9.6.2 Bioreactors in Solid-State Fermentation
			9.6.2.1 Tray Bioreactor
			9.6.2.2 Packed-Bed Bioreactor
			9.6.2.3 Intermittent or Continuously Mixed SSF Bioreactor
			9.6.2.4 Rotating Drum Bioreactors (RBD)
			9.6.2.5 Modular Bioreactor
			9.6.2.6 Novozymes Bio A/G Bioreactor
			9.6.2.7 Air-Solid Fluidized Bed Bioreactor
		9.6.3 Biotechnology in SSF
	9.7 Challenges to SSF
	9.8 Conclusions
	References
Chapter 10 Pigments Produced by Fungi and Bacteria from Extreme Environments
	10.1 Introduction
	10.2 Extreme Environments
		10.2.1 Polar Ecosystems
		10.2.2 Alpine and High-Altitude Ecosystems
		10.2.3 Desert Ecosystems
		10.2.4 Saline Ecosystems
		10.2.5 Volcanic Ecosystems
	10.3 Extremophilic Microorganisms
		10.3.1 Fungi
		10.3.2 Bacteria
	Conclusion
	Acknowledgments
	References
Chapter 11 Commercially Available Databases in Food Microbiology
	11.1 Introduction
	11.2 Functions of a Databases
	11.3 Need for Databases
	11.4 Predictive Microbiology in Foods
		11.4.1 History of Predictive Microbiology
		11.4.2 Terminology in Predictive Microbiology
	11.5 Predictive Microbiology and Its Models
		11.5.1 Experimental Design
		11.5.2 Data Generation
	11.6 Rapid Methods of Data Generation
		11.6.1 Turbidimetry
		11.6.2 Flow Cytometry
		11.6.3 Microscopy and Image Analysis
		11.6.4 Electrochemical Methods: Impedance and Conductance
	11.7 Predictive Models
		11.7.1 Primary Models
		11.7.2 Growth Models
			11.7.2.1 Mechanistic Functions
			11.7.2.2 Logistic and Linear Functions
			11.7.2.3 Buchanan Three-Phase Linear Model
			11.7.2.4 Compartmental Models
		11.7.3 Inactivation Models
			11.7.3.1 Bigelow Model (Linear Model)
			11.7.3.2 Weibull Model
			11.7.3.3 Shoulder/Tail Models
		11.7.4 Secondary Models
			11.7.4.1 Polynomial Models
			11.7.4.2 Square Root Models
			11.7.4.3 The Gamma Concept and the Cardinal Parameter Model (CPM)
			11.7.4.4 Artificial Neural Networks (ANNs)
		11.7.5 Secondary Inactivation Models
			11.7.5.1 Probabilistic Modeling
	11.8 Guidelines for Modeling the Shelf Life of Foods
	11.9 Databases in Foods
		11.9.1 ComBase (Combined Database on Predictive Microbiology Information)
		11.9.2 Microbial Responses Viewer (MRV): A New ComBase-Derived Database
		11.9.3 Microbionet: A Database for the Visualization and Exploration of Food Bacterial Communities
		11.9.4 LabBase: An Innovative Food Microbial Growth Responses Database
		11.9.5 “MicroHibro”: A Software Tool for Predictive Microbiology and Microbial Risk Assessment in Foods
	11.10 QMRA (Quantitative Microbial Risk Assessment)
		11.10.1 Seafood Spoilage Predictor
	11.11 Other Databases
		11.11.1 Pathogen Modeling Program (PMP)
		11.11.2 Sym’previus
	11.12 Future Prospects
	References
Index
EULA