Emerging Frontiers in the Formation of Viable but Non-Culturable Microorganisms and Biofilms During Food Processing PDF Download
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Author: Yang Deng
Publisher: Frontiers Media SA
ISBN: 288971313X
Category : Science
Languages : en
Pages : 261
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Book Description
Author: Yang Deng
Publisher: Frontiers Media SA
ISBN: 288971313X
Category : Science
Languages : en
Pages : 261
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Book Description
Author: Oluwatosin Ademola Ijabadeniyi
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110748347
Category : Science
Languages : en
Pages : 536
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Book Description
Author: Avelino Alvarez-Ordóñez
Publisher: Frontiers Media SA
ISBN: 2889451089
Category :
Languages : en
Pages : 198
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Book Description
Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.
Author: Sujogya Kumar Panda
Publisher: Frontiers Media SA
ISBN: 2889716171
Category : Science
Languages : en
Pages : 369
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Book Description
Author: Maria Schirone
Publisher: Frontiers Media SA
ISBN: 2889631869
Category :
Languages : en
Pages : 536
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Book Description
Author: Anthony L. Pometto III
Publisher: John Wiley & Sons
ISBN: 111886414X
Category : Technology & Engineering
Languages : en
Pages : 310
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Book Description
In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of Biofilm in Food Environment.
Author: Shymaa Enany
Publisher: Frontiers Media SA
ISBN: 2889718581
Category : Science
Languages : en
Pages : 135
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Book Description
Author: Adolphe Zeze
Publisher: Frontiers Media SA
ISBN: 2832556302
Category : Science
Languages : en
Pages : 164
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Book Description
Microorganisms provide a number of ecosystem services to humans, enabling natural systems to benefit from a genetic reservoir for their fundamental functioning and sustainability. They also play an important role in the functioning of global ecosystems. The development of microbial omics has enabled the deciphering of precise microbial functions in various ecosystems, leading to the identification and characterization of numerous provisioning services, biological processes, and supporting services. Additionally, microbial omics research has resulted in the development of applied biotechnologies in areas such as food security, agriculture, aquaculture, human health, animal health, and environmental bioremediation processes.
Author: Christon J. Hurst
Publisher: Springer
ISBN: 3030167755
Category : Science
Languages : en
Pages : 363
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Book Description
This book discusses how aquatic microbial communities develop interactive metabolic coordination both within and between species to optimize their energetics. It explains that microbial community structuration often includes functional stratification among a multitude of organisms that variously exist either suspended in the water, lodged in sediments, or bound to one another as biofilms on solid surfaces. The authors describe techniques that can be used for preparing and distributing microbiologically safe drinking water, which presents the challenge of successfully removing the pathogenic members of the aquatic microbial community and then safely delivering that water to consumers. Drinking water distribution systems have their own microbial ecology, which we must both understand and control in order to maintain the safety of the water supply. Since studying aquatic microorganisms often entails identifying them, the book also discusses techniques for successfully isolating and cultivating bacteria. As such, it appeals to microbiologists, microbial ecologists and water quality scientists.
Author: Colwell
Publisher: Springer Science & Business Media
ISBN: 147570271X
Category : Science
Languages : en
Pages : 355
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Book Description
This text on viable but non-culturable organisms provides information on topics including: morphological changes; the role of membranes; genetics and genetic regulation; molecular methods for detection; as well as survival dominancy and related phenomena. The main purpose of the text is to elucidate the phenomenon and to distinguish it from other seemingly related but different phenomena such as spore formation, dormancy, starvation, and injury. It covers a cross section of morphology, metabolism, genetics, ecology and epidemiology.
