Microbiology in Dairy Processing - Challenges and Opportunities

פרטים

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non-dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non-dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.

מידע נוסף

מידע נוסף
עמודים / Pages	352
פורמט	Hardback
ISBN10	1119114802
יצא לאור ב	Hoboken
תאריך יציאה לאור	17 בנוב׳ 2017
תוכן עניינים	Chapter 1. Milk fat quality Iolanda Altomonte, Federica Solari, Mina Martini 1.1. Introduction 1.2.1.Milk fat globules and fatty acid composition 1.2.2. Milk oligosaccharides 1.3. Milk Fat Globule Membrane proteins 1.4. Conclusions Chapter 2. Spore forming bacteria Sonia Garde Lopez-Brea, Natalia Gomez-Torres, Marta Avila Arribas 2.1. Introduction 2.2. The bacterial spore 2.2.1. Structure and chemical composition of bacterial spores 2.2.2. Spore resistance 2.2.3. Life cycle of spore forming bacteria 2.3. Spore forming bacteria important for the dairy industry 2.3.1. Class Bacilli 2.3.1.1 Bacillus genus 2.3.1.1.1 Bacillus cereus 2.3.1.1.2 Other Bacillus species 2.3.1.1.3 Importance of Bacillus spp. in the dairy industry 2.3.1.2 Geobacillus and Anoxybacillus genera 2.3.1.3. Paenibacillus genus 2.3.2. Class Clostridia 2.3.2.1. Clostridium botulinum 2.3.2.2. Clostridium perfringens 2.3.2.3. Clostridium tyrobutyricum and related species 2.4. Control strategies to prevent poisoning and spoilage of milk and dairy products by spore forming bacteria 2.5. Conclusions Chapter 3. Psychrotrophic bacteria Milena Brasca, Marilu Decimo, Stefano Morandi, Solimar Goncalves Machado, Francois Bagliniere, Maria Cristina Dantas Vanetti 3.1. Introduction 3.2. Sources of psychrotrophic bacteria contamination of milk 3.3. Important spoilage psychrotrophic bacteria in milk 3.4. Molecular tools to characterize psychrotrophic bacteria 3.5. Influence of psychrotrophic contamination of raw milk on dairy product quality 3.5.1 Bacterial proteases and proteolytic changes in milk 3.6. Regulation of extracellular enzymes 3.7. Control of psychrotrophic bacteria and related enzymes 3.8. Conclusions Chapter 4. Stabilization of milk quality by heat treatments Palmiro Poltronieri, Franca Rossi 4.1. Introduction 4.2. Thermal treatments of milk 4.2.1. Thermization 4.2.2. Pasteurization 4.2.3. Grade A Pasteurized Milk (PM) 4.3. Milk sterilization 4.3.1. Control of proper Time/Temperature setting for safety of milk and milk products 4.4. Diseases associated with unpasteurized milk, or post-pasteurization dairy processing contamination 4.5. Conclusions Chapter 5. Genomics of LAB and dairy associated species Palmiro Poltronieri, Franca Rossi, Cesare Camma, Francesco Pomilio, Cinzia Randazzo 5.1. Introduction 5.2. Genomics of LAB species 5.2.1. Next Generation Sequencing of strains, dairy starter genomics 5.2.2. Pacific Bioscience single-molecule real-time sequencing technology. 5.2.3. Illumina MySeq and HiSeq 2000. 5.2.4. Ion Torrent platform 5.3. NGS platform applied to sequencing of microbial communities. Metagenomics. 5.3.1. Pangenomics 5.3.2. -Omic technologies: transcriptomics, proteomics, functional genomics, systems biology. 5.4. Metabolomics and proteomics 5.4.1. Subcellular localization (SLC). Secretion systems for secreted proteins 5.4.2. Interactome for cell adhesion and pathogen exclusion. 5.4.3. LAB peptidome 5.5. Comparative genomics of dairy associated bacteria. The Lactobacillus genus complex, Streptococci/Lactococci, Enterococci, Propionibacteria and Bifidobacteria 5.5.1. Comparative genomics of Lb. rhamnosus and Lb. casei 5.5.2. Lb. casei core genome and ecotype differences in dairy adapted strains. 5.6. Clustered Regularly Spaced Palindromic Repeats (CRISPR) in adaptive immunity 5.7. Regulation of carbon metabolism 5.7.1. Transcriptional and post-transcriptional regulation in carbon metabolism 5.7.2. Two-component systems and phosphorylation in sugar substrate regulation 5.7.3. Regulatory RNAs and alternative sigma factors in gene expression 5.8. Conclusions Chapter 6. Metabolism and biochemistry of LAB and dairy associated species Palmiro Poltronieri, Giovanna Battelli, Nicoletta Pasqualina Mangia 6.1. Introduction 6.2. Carbohydrate substrates, glycolysis and energy production 6.2.1. Pentose phosphate pathway 6.2.2. Citrate fermentation 6.3. Proteolysis. Protein substrates. Amino acid availability influencing gene expression 6.3.1. Cell-envelope proteinases CEP): the Prt systems 6.3.2. Oligopeptide permeases (OPP) and other transporters for peptides and amino acids 6.3.3. Peptidolysis and Free Amino Acids 6.3.4. Peptidolysis and catabolite repression 6.3.5. Amino acid biosynthesis and auxotrophy 6.3.6. Aldehydes, alcohols, and carboxylic acids. 6.4. Lipolysis, lipases, esterases 6.5. Aroma and flavours products of metabolism 6.5.1. Aldehydes, alcohols, and carboxylic acids 6.5.2. Amino acids as precursor flavour compounds. 6.6. Non enzymatic production of flavours 6.7. Methods of analysis of flavours in dairy products: HPLC, Gas chromatography/Mass analysis (GC/MS) 6.8. Natural biodiversity of strains in dairy productions 6.9. Conclusions Chapter 7. Culture methods for LAB and dairy associated species Giuseppe Blaiotta, Maria Aponte, Palmiro Poltronieri 7.1. Introduction 7.2. Established culture media for Lactobacilli 7.2.1. Rogosa agar 7.2.2. MRS medium 7.2.3. Skim milk and whey agar 7.3. M17 medium for selection and enumeration of lactococci and streptococci 7.3.1. Streptococcus thermophilus agar (ST agar) 7.4. Selective media for lactobacilli 7.4.1. MRS vancomycin (MRS-V): vancomycin resistance in Lactobacilli and LAB species 7.4.2. Additional selective agents 7.4.3. MRSV + selective agents for Lb. casei group enumeration 7.4.4 MRS-salicin, MRS-sorbitol, MRS-ribose, MRS gluconate agar 7. 4.5. MRS-clindamycin-ciprofloxacin (MRS-CC) agar. 7.4.6. MMV medium and Lc agar for L. casei group enumeration 7.4.7. MRS containing fructose (MRSF) 7.4.8. mMRS-BPB 7.4.9. MRS-NNLP agar and chromogenic agars for complex communities 7.4.10. Homofermentative-heterofermentative differential (HHD) medium 7.5. Media for their isolation of Bifidobacteria 7.5.1. MRS-NNLP agar 7.5.2. BSM, WSP, TOS-MUP 7.5.3. MRS-ABC 7.6. Phenotyping 7.7. Conclusions Chapter 8. LAB species and strain identification Cinzia Randazzo, Alessandra Pino, Koenraad Van Hoorde, Cinzia Caggia 8.1. Introduction 8.2. Genotypic fingerprinting methods 8.3. Culture dependent approaches 8.3.1. Random amplification of polymorphic DNA (RAPD-PCR) 8.3.2. Amplified Ribosomal DNA Restriction Analysis (ARDRA) and Restriction Fragment Length Polymorphism (RFLP) 8.3.3. Ribotyping 8.3.4. Repetitive Element Sequence-based PCR (rep-PCR) 8.3.5. Amplified fragment length polymorphism (AFLP) 8.3.6. Pulsed field gel electrophoresis (PFGE) 8.4. Non-genotypic fingerprinting methods 8.5. Culture-independent approaches 8.5.1. Culture independent methods for qualitative analysis of dairy foods microbiota 8.5.2. Culture independent methods for quantitative analysis of dairy foods microbiota 8.6. Novel High-Throughput techniques: sequencing and metagenomics 8.7. Conclusion Chapter 9. LAB strains with bacteriocin synthesis genes and their applications. Lorena Sacchini, Giacomo Migliorati, Elisabetta Di Giannatale, Francesco Pomilio, Franca Rossi 9.1. Introduction 9.2. Bacteriocins from Lactic Acid Bacteria 9.3. Potential for use of LAB bacteriocins as food preservatives 9.4. Bacteriocins produced by dairy LAB 9.5. Identification of LAB producing bacteriocins 9.6. A novel approach for screening LAB bacteriocins 9.7. Biotechnological interventions for bacteriocin engineering 9.8. Conclusions Chapter 10. Starter and adjunct Non-Starter Lactic Acid Bacteria Paola Dolci, Luca Cocolin 10.1. Introduction 10.2. Controlled fermentation 10.2.1. Natural vs selected lactic acid bacteria starters 10.2.2. Starter strains: selection parameter approaches and strain concept 10.2.3. Starter culture formulation 10.3. Adjunct Non-Starter Lactic Acid Bacteria 10.3.1. Biodiversity and adaptation to cheese environment 10.3.2. Prospective in industrial application 10.3.3. Biopreservation and health benefits 10.4. Conclusions Chapter 11. Milk Fat: stability, separation and technological transformation Gianluigi Scolari 11.1. Introduction 11.1.1. Composition and physical state of milk fat 11.1.2. Melting point of milk fat 11.2. Physical instability of milk fat 11.3. Milk fat separation 11.3.1. Flocculation or natural creaming 11.3.2. Milk fat separation by centrifugation 11. 4. Partial Coalescence 11.4.1 general aspects 11. 4.2. Barrier against coalescence 11.4.2.1. Low molecular mass surfactants 11.4.2.2. Large sized surfactants ( casein micelle) 11.4.2.3. Polymeric surfactants (proteins and polysaccharides) 11.4.2.4. Mixed films 11. 5. Foam in milk and cream 11.5.1.General aspects 11.5.1.2. Foam formation without surfactants 11.5.1.3. Foam formation with surfactants 11.5.1.4. Drainage of dispersion liquid in foam 11.5.2. Foam from cream containing more than 30% milk fat 11.6. Whipped cream and butter 11.6.1. Technological factors affecting whipped cram and butter production 11.7. Churning process 11.7.1. Type of cream 11.7.2. Physical (crystallization) and biological maturation of cream before churning 11.7.3. Churning technology 11.7.4. Continuous churning 11.7.5. Moulding and packaging 11.8. Conclusions Chapter 12. Technological traits of lactic acid bacteria: industrial relevance and perspectives Diego Mora, Fabio Dal Bello, Stefania Arioli 12.1. Introduction 12.2. Selecting fermenting bacteria for their ability to have a respiratory metabolism 12.3. Selecting galactose-positive yogurt cultures: working against the natural evolution of the species 12.4. Accelerating the milk acidification process by selecting proteinase-positive strains 12.5. Accelerating the milk acidification process by selecting urease-negative S. thermophilus strains 12.6. Protective cultures for dairy applications: work but please do not grow and not modify the sensory profile of the product 12.7. Selection of starter culture free of transferable antibiotic-resistance mechanisms 12.8. Conclusions Chapter 13. Lactic acid bacteria bacteriophages in dairy products: problems and solutions Giorgio Giraffa, Miriam Zago, Domenico Carminati 13.1. Introduction 13.2. Phage classification 13.3. Phage-host interactions 13.4. Sources of contamination 13.4.1. Milk and cheese whey 13.4.2. Dairy cultures 13.4.2.1. The lysogenic state 13.5. Phage detection and quantification 13.6. Methods to control phage contamination 13.6.1. Phage inactivation by physical treatments 13.6.2. Phage inactivation by chemical treatments 13.6.3. Phage control by biological approaches 13.7. Concluding remarks Chapter 14. Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy products Tiziana Salvetti, Stefano Morandi, Milena Brasca 14.1. Introduction 14.2. Vitamins 14.2.1. Vitamin B2 or Riboflavin 14.2.2. Vitamin B9 or Folate 14.2.3. Vitamin B12 or cobalamin 14.2.4. Vitamin K: menaquinone 14.2.5. Other B-group vitamins 14.3. Minerals 14.4. Bioactive compounds 14.4.1. Antihypertensive peptides 14.4.2. Antioxidative peptides 14.4.3. Bioactive amines 14.4.4. Immune system affecting peptides 14.4.5. Opioid peptides 14.4.6. Metal-binding peptides 14.4.7. Conjugated linoleic acid and conjugated linolenic acid 14.5. Low-calories sweeteners 14.6. Exopolysaccharides (EPS) 14.7. Conclusions Chapter 15. Dairy technology in yogurt production Panagiotis Sfakianakis, Constantina Tzia 15.1. Introduction 15.2. Yogurt Types 15.3. Yogurt Manufacturing Process 15.3.1. Initial treatment of milk 15.3.2. Standardization of Milk Components Fat and SNF (Solid Non-Fat) Content 15.3.3 Homogenization 15.3.4. Heat Treatment 15.3.5. Fermentation process 15.3.5.1. Monitoring of fermentation process Prediction of fermentation evolution 15.3.6. Post fermentation processing 15.3.6.1. Cooling- Addition of additives 15.3.6.2. Addition of fruit 15.3.6.3. Packaging 15.3.7. Quality control of yogurt production 15.4. Conclusions Chapter 16. Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products. Maria Gabriella Giuffrida, Marzia Giribaldi, Laura Cavallarin, Palmiro Poltronieri 16.1. Introduction 16.2. Caseins 16.2.1. Gene polymorphisms in -casein genes 16.2.2. Gene polymorphisms in -casein gene 16.3. Proteolytic release of bioactive peptides in fermented milk and cheese 16.4. Minor milk proteins 16.4.1. Lactoferrin 16.4.2. -Lactoglobulin ( -LG) 16.4.3. -lactalbumin ( -LA) 16.5. Proteins with bioactive roles 16.6. MFGM associated proteins 16.7. Cow's milk protein allergy (CMPA) 16.8. Conclusions