Microbiology in dairy processing : challenges and opportunities / edited by Palmiro Poltronieri.

Format:

Book

Contributor:

Poltronieri, Palmiro, editor.

Series:

IFT Press series.

THEi Wiley ebooks.

IFT Press series

THEi Wiley ebooks

Language:

English

Subjects (All):

Dairy microbiology.

Dairy processing.

Physical Description:

1 online resource (348 pages) : illustrations.

Edition:

1st ed.

Place of Publication:

Hoboken, New Jersey : John Wiley & Sons, 2018.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

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.

Contents:

Intro

Title Page

Copyright Page

Contents

List of contributors

Foreword

Preface

Acknowledgements

Chapter 1 Milk fat components and milk quality

1.1 INTRODUCTION

1.1.1 Milk fat globules

1.1.2 Milk fat and fatty acid composition

1.2 CONCLUSIONS

References

Chapter 2 Spore-forming bacteria in dairy products

2.1 INTRODUCTION

2.2 THE BACTERIAL SPORE

2.2.1 Structure and chemical composition of bacterial spores

2.2.1.1 Exosporium

2.2.1.2 Spore coat

2.2.1.3 Outer spore membrane

2.2.1.4 Cortex and germ cell wall

2.2.1.5 Inner spore membrane

2.2.1.6 The core spore

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

2.3.1.2 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

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

3.5.2 Bacterial lipases and phospholipases and their significance 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

4.1 INTRODUCTION.

4.2 THERMAL TREATMENTS OF MILK

4.2.1 Thermization

4.2.2 Pasteurization

4.2.3 Grade A pasteurized milk

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

5.1 INTRODUCTION

5.2 GENOMICS OF LAB AND DAIRY-ASSOCIATED SPECIES

5.2.1 Next‐generation sequencing of strains, dairy starter genomics and metagenomics

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

5.3.1 Pangenomics

5.3.2 Omic technologies: transcriptomics, proteomics, functional genomics, systems biology

5.4 METABOLOMICS AND PROTEOMICS

5.4.1 Subcellular localisation (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 Interspaced Short PALINDROMIC REPEATS (CRISPR) IN ADAPTIVE IMMUNITY

5.7 REGULATION IN CARBON METABOLISM

5.7.1 Transcriptional and posttranscriptional 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

References.

Chapter 6 Metabolism and biochemistry of LAB and dairy-associated species

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 AND AMINO ACID AVAILABILITY INFLUENCING GENE EXPRESSION

6.3.1 Cell-envelope proteinases: the Prt system

6.3.2 Oligopeptide permeases 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

6.4 LIPOLYSIS, LIPASES, ESTERASES

6.5 AROMA AND FLAVOUR PRODUCTS OF METABOLISM

6.5.1 Aldehydes, alcohols and carboxylic acids

6.5.2 Amino acids as precursor flavour compounds

6.6 NONENZYMATIC 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 Growth needs and culture media for LAB and dairy-associated species

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 St. thermophilus agar

7.4 SELECTIVE MEDIA FOR LACTOBACILLI

7.4.1 MRS vancomycin

7.4.2 Additional selective agents

7.4.3 MRSV plus 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 agar

7.4.6 MMV medium for Lb. 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 medium.

7.5 MEDIA FOR THE 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

8.1 INTRODUCTION

8.2 GENOTYPIC FINGERPRINTING METHODS

8.3 CULTURE-DEPENDENT APPROACHES

8.3.1 Random amplification of polymorphic DNA

8.3.2 ARDRA and RFLP

8.3.3 Ribotyping

8.3.4 Repetitive element sequence-based PCR

8.3.5 Amplified fragment length polymorphism

8.3.6 Pulsed field gel electrophoresis

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 CONCLUSIONS

Chapter 9 LAB strains with bacteriocin synthesis genes and their applications

9.1 INTRODUCTION

9.2 BACTERIOCINS FROM LAB

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 strains and adjunct non-starter lactic acid bacteria (NSLAB) in dairy products

10.1 INTRODUCTION

10.2 CONTROLLED FERMENTATION

10.2.1 Natural versus 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

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

11.5.1.1 Foam formation without surfactants

11.5.1.2 Foam formation with surfactants

11.5.1.3 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 cream 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 Biological traits of lactic acid bacteria: industrial relevance and new perspectives in dairy applications

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 DO NOT MODIFY THE SENSORY PROFILE OF THE PRODUCT".

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781119114987

1119114985

9781119114970

1119114977

9781119115007

1119115000

OCLC:

995162592