PhD Vermeiren Lieve Compleet - Hogeschool Gent

Table of Contents
Table of Contents
Table of Contents .................................................................................... i
Introduction and objectives ................................................................ vii
Summary ................................................................................................ xi
Samenvatting....................................................................................... xvi
Chapter 1: Antagonistic micro-organisms for biopreservation of
food products ......................................................................................... 1
1. LACTIC ACID BACTERIA............................................................................................... 1
1.1. INTRODUCTION 1
1.2. TAXONOMY 1
1.3. METABOLISM AND ENERGY GENERATION 2
1.4. LACTIC ACID BACTERIA OF IMPORTANCE IN FOOD PRODUCTS 4
1.4.1. The genus Lactococcus............................................................................................. 4
1.4.2. The genus Leuconostoc............................................................................................. 4
1.4.3. The genus Pediococcus............................................................................................. 5
1.4.4. The genus Lactobacillus........................................................................................... 5
1.5. ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA 8
1.5.1. Fermentation end-products ....................................................................................... 9
1.5.2. Bacteriocins ............................................................................................................ 13
1.5.3. Other antagonistic systems ..................................................................................... 17
2. THE MICROBIAL ECOLOGY OF ANAEROBICALLY PACKAGED SLICED
COOKED CURED MEAT PRODUCTS............................................................................. 18
2.1. PRODUCTION PROCESS 18
2.2. CONTAMINATION 18
2.3. MICROBIAL SPOILAGE 19
2.3.1. Factors determining the microbial growth in CMP ................................................ 19
2.3.2. Specific spoilage organisms ................................................................................... 19
2.3.3. Spoilage phenomena............................................................................................... 21
2.4. SAFETY 24
2.4.1. Pathogens associated with cooked meat products .................................................. 24
2.4.2. Listeria monocytogenes .......................................................................................... 24
3. BIOPRESERVATION....................................................................................................... 26
3.1. DEFINITION AND PRINCIPLE 26
3.2. BIOPRESERVATION BY MEANS OF MICROBIAL METABOLITES 27
3.2.1. Bacteriocins ............................................................................................................ 27
3.2.2. Organic acids .......................................................................................................... 29
3.2.3. Fermentates............................................................................................................. 30
3.3. BIOPRESERVATION BY MEANS OF MICRO-ORGANISMS 30
3.3.1. Protective LAB ....................................................................................................... 30
3.3.2. Bacteriophages........................................................................................................ 41
i