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Chapter 28 : Biological Control of Food-Challenging Microorganisms

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Abstract:

This chapter provides an overview of current and emerging methods of food preservation using live microorganisms and biologically derived substances. This field of study is rapidly evolving, as interest in so-called “natural” and “organic” products has grown exponentially among the public in the past 25 years. Biological methods of preservation are of particular interest, again, due to their natural/biological origins and safety compared with commonly used chemical preservatives and physical treatments. Broadly speaking, biological preservatives can be divided into several distinct groups: (i) live microorganisms, (ii) plant derivatives, (iii) proteinaceous compounds of both eukaryotic and prokaryotic origins, and (iv) bacteriophages. Each group presents its own set of pros and cons, which must be carefully considered and balanced for every individual food application. The safety of biopreservatives is paramount and is the final basis on which a treatment may be chosen for application in the food industry, regardless of the efficacy demonstrated in laboratory studies. Impact on the quality of food is also a concern, as any loss of quality will result in an undesirable product. Quality concerns can be addressed through various techniques aimed at decreasing the amount of preservatives needed while increasing efficacy. These include novel modes of delivery, as well as synergistically acting combination treatments, both of which show promise.

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
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Figure 28.1

Environmental factors essential for biopreservation by bacteriocinogenic GRAS microorganisms. Image from reference .

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
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Image of Figure 28.2
Figure 28.2

Natural antimicrobials of interest for food preservation.

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
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Image of Figure 28.3
Figure 28.3

Chemical structure of polylysine.

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
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Image of Figure 28.4
Figure 28.4

Generic bacteriocin operon. The operon's structural gene codes for a prebacteriocin (numbered 1). The bacteriocin processing and transport are carried out with assistance of the products of , coding for the accessory protein (3), and , coding for the ABC transporter (4). The bacteriocin producer cell's immunity to its own product is ensured by the gene product, the immunity protein (2). The bacteriocin translocation machinery is engaged in the energy-dependent process, resulting in the cleavage of the bacteriocin's leader region (1b) and release of the mature bacteriocin (1a). The immunity protein (2) protects the bacteriocin recognition site (6) by preventing the bacteriocin (1a) from interacting with this site. The gene codes for the histidine protein kinase (5), which is activated by the mature bacteriocin molecule working as a pheromone. The phosphorylated response regulator (7P) interacts with the bacteriocin operon's promoter region, triggering transcription.

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
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Tables

Generic image for table
Table 28.1

Examples of commercially available bacteriocin-producing food-grade microorganisms

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
Generic image for table
Table 28.2

Proteinaceous food biopreservatives examples

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
Generic image for table
Table 28.3

Bacteriocins: AMPs with varying charges, structures, and targets

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
Generic image for table
Table 28.4

Bacteriocins are not antibiotics

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
Generic image for table
Table 28.5

Bacteriocins’ activity in food products (recent publications)

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
Generic image for table
Table 28.6

Increased activity of bacteriocins when combined with synergistically acting stressors

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28
Generic image for table
Table 28.7

Bacteriophages as an aid in infectious diseases and food safety: commonalities and differences in food and infection scenarios

Citation: Weeks R, Chikindas M. 2019. Biological Control of Food-Challenging Microorganisms, p 733-754. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch28

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