Fundamental Food Microbiology, Third Edition - Fuad Fathir

225
CHAPTER 16
Food Biopreservatives of Microbial Origin
CONTENTS
I. Introduction ..............................................................................................225
II. Viable Cells of Lactic Acid Bacteria as Preservatives ............................226
III. Organic Acids, Diacetyl, Hydrogen Peroxide, and Reuterine as Food
Preservatives .............................................................................................227
A. Organic Acids ...................................................................................227
B. Diacetyl ............................................................................................228
C. Hydrogen Peroxide ..........................................................................228
D. Reuterine ..........................................................................................229
IV. Bacteriocins of Lactic Acid Bacteria as Food Preservatives ...................229
A. Bacteriocin-Producing Strains .........................................................230
B. Characteristics of Bacteriocins..........................................................231
C. Genetics and Gene Organization .....................................................235
D. Mode of Action .................................................................................237
E. Production and Purification .............................................................238
F. Applications.......................................................................................238
V. Yeast Metabolites as Preservatives ...........................................................239
VI. Conclusion ................................................................................................240
References ............................................................................................................240
Questions ..............................................................................................................241
I. INTRODUCTION
Even in the early days of food fermentation, our ancestors recognized that fermented
foods not only have delicate and refreshing tastes, but also have a longer shelf life
and reduce the chances of becoming sick from foodborne diseases. Fermentation
helped them preserve some foods in fermented form longer than the raw materials,