Biopreservation

Intrinsic antimicrobial potential of food product is enhanced 

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Extreme Cryo 2006 - The 8th Annual Meeting of the Canadian Society for Biopreservation and Cryobiology - January 27-28, University of Alberta Edmonton, Alberta, Canada (2006), Cell Preservation Technology 4, 133 (2006)... 

Galvez A, Abriouel H, Lopez RL and Ben Omar N. 2007. Bacteriocin-based strategies for food biopreservative. Int J Food Microbiol 120(l-2) 51-70. 

From the data presented in Figure 3, it is likely that heat-stable LAB bacteriocins (other than nisin) may find suitable application as biologically-produced antimicrobials ("biopreservatives") in thermally-processed foods. Future studies directed towards the examination of a variety of novel bacteriocins in thermal processing applications may identify new LAB bacteriocin(s) which have comparable, or perhaps superior, properties as nisin. Further research is needed to determine the presence of bacteriocins in retail foods which may help to reduce the regulatory hesitancy towards their practical application as safe food ingredients. Data provided by research with the magainins and... 

Kolaviron isolated from G. kola seed extract appears to act as an in vivo natural antioxidant and an effective hepatoprotec-tive agent and is as effective as butylated hydroxyanisole (Farombi et al., 2000). The G. indica extract which contains gar-cinol has both antifungal and antioxidant properties and has potential for use as a biopreservative in food applications and nutraceuticals (Selvi et al., 2003). The growth of Aspergillus flavus was inhibited completely by the hexane and chloroform extracts from G. cowa and the chloroform... 

Galvez, A., Abriouel, H., Lopez, R.L., and Ben, O.N. 2007. Bacteriocin-based strategies for food biopreservation. International ]oumal of Food Microbiology 120 51-70. 

Schniirer, J. and Magnusson, J. 2005. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science and Technology 16 70-78. 

The primary contributions of the LAB to a food product are to preserve the nutritive qualities of the raw material, by extending the shelf life and also by controlling the growth of spoilage and pathogenic bacteria. This is achieved by production of the inhibitory substances and by competing for nutrients (O Sullivan et al., 2002). They occur naturally in foods and as such, have traditionally been used as natural biopreservatives of... 

Ray, B. 1992. Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives. In Food Preservatives of Microbial Origin. B. Ray and M. Daeschel (Eds.), pp. 103-136. Boca Raton, FL CRC Press. 

Drosinos, E.H., Mataragas, M., and Metaxopoulos, J. 2005. Biopreservation A new direction towards food safety. In Riley, A.P. (Ed.), New Developments in Food Policy Control and Research, pp. 31-64. New York Nova Science. 

Stiles, M.E. 1996. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek 70 331-345. 

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