Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation (Woodhead Publishing Series in Food Science, Technology and Nutrition)

525 Pages·2011·9.88 MB·English

by  Christophe Lacroix

Protective cultures, antimicrobial metabolites
and bacteriophages for food and beverage
biopreservation
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© Woodhead Publishing Limited, 2011
1 Related titles:
2
Foodborne pathogens: hazards, risk analysis and control Second edition
3
(ISBN 978-1-84569-362-6)
4
Effective control of pathogens continues to be of great importance to the food
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industry. The first edition of Foodborne pathogens quickly established itself as an
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essential guide for all those involved in the management of microbiological hazards
7
at any stage in the food production chain. This major new edition strengthens that
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reputation, with extensively revised and expanded coverage, including more than ten
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new chapters. Part I focuses on risk assessment and management in the food chain.
10
Chapters in this section cover pathogen detection, microbial modelling the risk
1 assessment procedure, pathogen control in primary production, hygienic design and
2 sanitation, among other topics. Parts II and III then review the management of key
3 bacterial and non-bacterial foodborne pathogens.
4
Natural antimicrobials for the minimal processing of foods
5
(ISBN 978-1-85573-669-6)
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Consumers demand food products with fewer synthetic additives but
7
increased safety and shelf-life. These demands have increased the importance
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of natural antimicrobials which prevent the growth of pathogenic and spoilage
9
micro-organisms. Edited by a leading expert in the field, this important collection
20
reviews the range of key antimicrobials together with their applications in food
1
processing. There are chapters on antimicrobials such as nisin and chitosan,
2
applications in such areas as postharvest storage of fruits and vegetables, and
3 ways of combining antimicrobials with other preservation techniques to enhance
4 the safety and quality of foods.
5
Food preservation techniques
6
(ISBN 978-1-85573-530-9)
7
Extending the shelf-life of foods while maintaining safety and quality is a critical
8
issue for the food industry. As a result there have been major developments in food
9
preservation techniques, which are summarised in this authoritative collection. The
30
first part of the book examines the key issue of maintaining safety as preservation
1
methods become more varied and complex. The rest of the book looks both at
2
individual technologies and how they are combined to achieve the right balance of
3
safety, quality and shelf-life for particular products.
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© Woodhead Publishing Limited, 2011
Woodhead Publishing Series in Food Science, Technology and Nutrition: 1
Number 201 2
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Protective cultures, 9
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antimicrobial metabolites
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and bacteriophages 4
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for food and beverage
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biopreservation 9
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Edited by
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Christophe Lacroix
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© Woodhead Publishing Limited, 2011
1 Published by Woodhead Publishing Limited, Abington Hall, Granta Park,
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www.woodheadpublishing.com
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First published 2011, Woodhead Publishing Limited
10 © Woodhead Publishing Limited, 2011. Chapter 8 was prepared by United States government
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1 ISBN 978-1-84569-669-6 (print)
2 ISBN 978-0-85709-052-2 (online)
ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
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ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2011
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Contents
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Contributor contact details .......................................................................... xii 8
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Woodhead Publishing Series in Food Science, Technology
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and Nutrition ............................................................................................ xvi
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Preface ......................................................................................................... xxiii 2
3
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Part I Food biopreservation 5
6
1 Identifying new protective cultures and culture 7
components for food biopreservation ................................................. 3 8
R. J. Jones, AgResearch Ltd, New Zealand, P. A. Wescombe, 9
BLIS Technologies Ltd, New Zealand and J. R. Tagg, University 30
of Otago, New Zealand 1
1.1 Introduction ................................................................................. 3 2
1.2 Historical perspectives ................................................................ 4 3
1.3 Bacteriocins of Gram-positive bacteria and the 4
nature of bacteriocin-like inhibitory substance (BLIS) ............. 5 5
1.4 Characteristics of microbes and inhibitory products of 6
relevance to their potential protective activity in food ............... 10 7
1.5 Screening methodologies in food biopreservation ..................... 12 8
1.6 Our procedure for inhibitor screening in food 9
biopreservation ........................................................................... 16 40
1.7 Molecular methods of screening in food biopreservation .......... 17 1
1.8 Future considerations .................................................................. 20 2
1.9 References ................................................................................... 20 43
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© Woodhead Publishing Limited, 2011
vi Contents
1 2 Antifungal lactic acid bacteria and propionibacteria for
2 food biopreservation ............................................................................ 27
3 S. Miescher Schwenninger, L. Meile and C. Lacroix,
4 ETH Zurich, Switzerland
5 2.1 Introduction ................................................................................. 27
6 2.2 Spoilage fungi in food: undesired yeasts and moulds ................ 28
7 2.3 Traditional control of spoilage fungi in food .............................. 31
8 2.4 Antifungal lactic and propionic acid bacteria (LAB and PAB) ... 34
9 2.5 Efficiency of antifungal LAB and PAB in food
10 challenge tests: a first step from in vitro towards in vivo ............ 37
1 2.6 Antifungal metabolites and further inhibitory
2 mechanisms ................................................................................. 42
3 2.7 The long road from research to industry: commercial
4 antifungal protective cultures ..................................................... 52
5 2.8 Future trends ............................................................................... 54
6 2.9 Summary ..................................................................................... 56
7 2.10 References ................................................................................... 57
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9 3 Nisin, natamycin and other commercial fermentates used
20 in food biopreservation ........................................................................ 63
1 J. Delves-Broughton, Danisco Food Protection, UK and
2 G. Weber, Danisco Food Protection, USA
3 3.1 Introduction ................................................................................. 63
4 3.2 Nisin used in food biopreservation ............................................. 63
5 3.3 Natamycin used in food biopreservation .................................... 77
6 3.4 Undefined fermentates used in food biopreservation ................. 81
7 3.5 Future trends ............................................................................... 86
8 3.6 Sources of further information and advice ................................. 87
9 3.7 References ................................................................................... 87
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1 4 The potential of lacticin 3147, enterocin AS-48, lacticin 481,
2 variacin and sakacin P for food biopreservation ............................... 100
3 V. Fallico, O. McAuliffe, R. P. Ross, Teagasc Food Research Centre,
4 Moorepark, Ireland and G. F. Fitzgerald and C. Hill, University College
5 Cork, Ireland
6 4.1 Introduction ................................................................................. 100
7 4.2 The potential of lacticin 3147 for food biopreservation ............. 101
8 4.3 The potential of enterocin AS-48 for food
9 biopreservation ........................................................................... 106
40 4.4 The potential of lacticin 481 for food biopreservation ............... 112
1 4.5 The potential of variacin for food biopreservation ..................... 115
2 4.6 The potential of sakacin P for food biopreservation ................... 116
43 4.7 Future trends ............................................................................... 119
44 4.8 Sources of further information and advice ................................. 120
45X 4.9 References ................................................................................... 121
© Woodhead Publishing Limited, 2011
Contents vii
5 The potential of reuterin produced by Lactobacillus reuteri as a 1
broad spectrum preservative in food ................................................. 129 2
M. Stevens, S. Vollenweider and C. Lacroix, ETH Zurich, Switzerland 3
5.1 Introduction ................................................................................. 129 4
5.2 Lactobacillus reuteri, a probiotic bacterium with 5
intestinal activity ......................................................................... 130 6
5.3 The reuterin-HPA system ........................................................... 134 7
5.4 Antimicrobial activity of reuterin ............................................... 138 8
5.5 Production of reuterin on a large scale ....................................... 147 9
5.6 Reuterin as a food preservative ................................................... 148 10
5.7 Additional antimicrobial compounds produced by L. reuteri ..... 152 1
5.8 Concluding remarks and future trends ........................................ 153 2
5.9 References ................................................................................... 153 3
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6 Bacteriophages and food safety .......................................................... 161 5
L. Fieseler and M. J. Loessner, ETH Zurich, Switzerland and 6
S. Hagens, EBI Food Safety, The Netherlands 7
6.1 Introduction ................................................................................. 161 8
6.2 Bacteriophages ............................................................................ 162 9
6.3 Pathogen detection using bacteriophages ................................... 163 20
6.4 Application of bacteriophages to control bacterial 1
pathogens in foods: an overview ................................................ 168 2
6.5 Phage therapy: on the way to safer food? ................................... 173 3
6.6 References ................................................................................... 174 4
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Part II A pplications of protective cultures, bacteriocins 7
and bacteriophages in food animals and humans 8
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7 Using antimicrobial cultures, bacteriocins and bacteriophages 30
to reduce carriage of food-borne bacterial pathogens in poultry .... 181 1
P. L. Connerton, A. R. Timms and I. F. Connerton, University of 2
Nottingham, UK 3
7.1 Introduction ................................................................................. 181 4
7.2 Antimicrobial cultures to reduce carriage of food-borne 5
bacterial pathogens in poultry ..................................................... 182 6
7.3 Bacteriocins to reduce carriage of food-borne bacterial 7
pathogens in poultry ................................................................... 185 8
7.4 Bacteriophages to reduce carriage of food-borne bacterial 9
pathogens in poultry ................................................................... 187 40
7.5 Regulatory issues in reduction of food-borne bacterial 1
pathogens in poultry ................................................................... 195 2
7.6 Future trends ............................................................................... 196 43
7.7 Sources of further information and advice ................................. 197 44
7.8 References ................................................................................... 197 45X
© Woodhead Publishing Limited, 2011
viii Contents
1 8 Using antimicrobial cultures, bacteriocins and bacteriophages
2 to reduce carriage of foodborne pathogens in cattle and
3 swine ...................................................................................................... 204
4 T. R. Callaway, T. S. Edrington, R. C. Anderson, J. A. Byrd,
5 M. H. Kogut, R. B. Harvey and D. J. Nisbet, United States Department
6 of Agriculture, Agricultural Research Service (USDA-ARS),
7 USA and C. W. Aiello, Carilion Medical Center, USA
8 8.1 Introduction ................................................................................. 204
9 8.2 Antimicrobial cultures: enhancing natural
10 competition ................................................................................. 207
1 8.3 Direct assault: anti-pathogen intervention strategies .................. 212
2 8.4 Conclusions ................................................................................. 215
3 8.5 Disclaimer ................................................................................... 215
4 8.6 References ................................................................................... 216
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6 9 Controlling fungal growth and mycotoxins in animal feed .............. 225
7 M. Olstorpe, K. Jacobsson, V. Passoth and J. Schnürer,
8 Swedish University of Agricultural Sciences, Sweden
9 9.1 Introduction ................................................................................. 225
20 9.2 Fungal growth and mycotoxins in animal feed ........................... 226
1 9.3 Preservation techniques .............................................................. 227
2 9.4 Biopreservation ........................................................................... 229
3 9.5 From strain discovery to biopreservative starter culture ............ 233
4 9.6 Concluding remarks .................................................................... 235
5 9.7 References ................................................................................... 235
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7 10 Biological control of human digestive microbiota using
8 antimicrobial cultures and bacteriocins ............................................. 240
9 I. Fliss, R. Hammami and C. Le Lay, Laval University, Canada
30 10.1 Introduction ................................................................................. 240
1 10.2 Human gastrointestinal defenses ................................................ 241
2 10.3 Gastrointestinal microbiota as partner for
3 human defense ............................................................................ 242
4 10.4 Antimicrobial cultures: lactic acid bacteria and
5 probiotics .................................................................................... 242
6 10.5 Mechanisms of action in human digestive
7 microbiota ................................................................................... 244
8 10.6 Antimicrobial cultures: prevention and treatment of
9 gastrointestinal diseases .............................................................. 248
40 10.7 Tools for studying biological activities of
1 antimicrobial cultures ................................................................. 252
2 10.8 Conclusion and future trends ...................................................... 254
43 10.9 References ................................................................................... 254
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© Woodhead Publishing Limited, 2011
Contents ix
Part III Applications of protective cultures, bacteriocins and 1
bacteriophages in foods and beverages 2
3
11 Applications of protective cultures, bacteriocins and 4
bacteriophages in milk and dairy products ....................................... 267 5
M. Medina and M. Nuñez, INIA, Spain 6
11.1 Introduction ................................................................................. 267 7
11.2 Bacteriocins to improve the safety of dairy foods ...................... 268 8
11.3 Bacteriocins in combined treatments .......................................... 275 9
11.4 Bacteriocins to enhance the quality and flavour of cheese ......... 279 10
11.5 Bacteriophages to improve the safety and quality of milk 1
and dairy products ....................................................................... 285 2
11.6 Conclusions and future trends .................................................... 287 3
11.7 References ................................................................................... 288 4
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12 Applications of protective cultures, bacteriocins and 6
bacteriophages in fermented meat products ..................................... 297 7
T. Aymerich, M. Garriga and J. Monfort, IRTA, Spain 8
12.1 Introduction ................................................................................. 297 9
12.2 Food safety of fermented sausages ............................................. 298 20
12.3 Microbiota of fermented sausages .............................................. 299 1
12.4 Bioprotective cultures for safety of fermented sausages ............ 301 2
12.5 Application of bacteriocins in fermented sausages .................... 307 3
12.6 Use of bacteriophages to improve food safety and 4
meat environment ............................................................................ 311 5
12.7 Legislation aspects and constraints ............................................. 313 6
12.8 Future trends ............................................................................... 314 7
12.9 Sources of further information and advice ................................. 314 8
12.10 Acknowledgement ...................................................................... 315 9
12.11 References ................................................................................... 315 30
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13 Applications of protective cultures, bacteriocins and 2
bacteriophages in fresh seafood and seafood products ..................... 324 3
M.-F. Pilet, ONIRIS, Nantes, France and F. Leroi, Ifremer, Nantes, 4
France 5
13.1 Introduction ................................................................................. 324 6
13.2 Microbial risk in seafood ............................................................ 326 7
13.3 Lactic acid bacteria in seafood products ..................................... 329 8
13.4 Bioprotective lactic acid bacteria, bacteriocins and 9
bacteriophages for bacteria control ............................................. 332 40
13.5 Industrial application .................................................................. 340 1
13.6 Future trends ............................................................................... 340 2
13.7 Sources of further information and advice ................................. 341 43
13.8 References ................................................................................... 342 44
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© Woodhead Publishing Limited, 2011