Abstract
Food quality and safety depends upon many factors, including various microbial properties. Microorganisms have been used for the production as well as for the quality and safety of the various food items. Antimicrobial and other properties of some selected microorganisms are being used to prevent food spoilage and food preservation. Some of the recent examples are use of bacteriocins and probiotics in food or by increasing the shelf life of food items by using microbial interactions or by reducing the pathogenic microorganisms by competitive microorganism. So the potential of microorganisms can be used as a tool for upgrading food safety and quality. The present work provides the summary on the use of various microbial systems, their modes of action, and application in various types of food systems.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Ananou S, Maqueda M, MartÃnez Bueno M, Gálvez A, Valdivia E (2005) Control of Staphylococcus aureus in sausages by enterocin AS48. Meat Sci 71:549–576
Ananou S, Maqueda M, MartÃnez-Bueno M, Valdivia E (2007) Biopreservation, an ecological approach to improve the safety and shelf-life of foods. Commun Curr Res Edu Topics Trends Appl Microbiol 2007:475–486
Aneja KR, Jain P, Aneja R (2008) A textbook of basic and applied microbiology. New Age International Publishers, New Delhi, pp 479–480
Barth M, Hankinson TR, Zhuang H, Breidt F (2009) Microbiological spoilage of fruits and vegetables. In: Sperber WH, Doyle MP (eds) Compendium of the microbiological spoilage of foods and beverages, food microbiology and food safety. Springer Science and Business Media, New York, pp 135–180
Brillet A, Marie-France P, Hervé P, Mireille C, Leroi F (2005) Effect of inoculation of Carnobacterium divergens V41, A biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon. Int J Microbiol 104:309–324
Chahad OB, El Bour M, Calo-Mata P, Abdellatif B, Barros-Velà zquez J (2012) Discovery of novel biopreservation agents with inhibitory effects on growth of food-borne pathogens and their application to seafood products. Res Microbiol 163:44–54
Cleveland J, Montville TJ, Nes IF, Chikindas ML (2001) Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71:1–20
Deegan LH, Cotter PD, Hill C, Ross P (2006) Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int Dairy J 16:1058–1071
Galvez A, Abriouel H, López RL, Ben Omar N (2007) Bacteriocin based strategies for food biopreservation. Int J Food Microbiol 120:51–70
Garcia P, RodrÃguez L, RodrÃguez A, MartÃnez B (2010) Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends Food Sci Technol 21:373–382
Ghanbari M, Jami M, Domig KJ, Kneifel W (2013) Seafood biopreservation by lactic acid bacteria – a review. LWT – Food Sci Technol. https://doi.org/10.1016/j.lwt.2013.05.039
Gram L (2009) Microbiological spoilage of fish and sea food products. In: Sperber WH, Doyle MP (eds) Compendium of the microbiological spoilage of foods and beverages, food microbiology and food safety. Springer Science and Business Media, New York, pp 87–120
Heng NCK, Tagg JR (2006) What is in a name? class distinction for bacteriocins. Nat Rev Microbiol 4. https://doi.org/10.1038/nrmicro1273-c1
Katla T, Moretro T, Aasen I, Holck A, Axelsson L, Naterstad K (2001) Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or live Lactobacillus sakei cultures. Food Microbiol 18:431–439
Ledenbach LH, Marshall RT (2009) Microbiological spoilage of dairy products. In: Sperber WH, Doyle MP (eds) Compendium of the microbiological spoilage of foods and beverages, food microbiology and food safety. Springer Science and Business Media, New York, pp 41–45
Lucera A, Costa C, Conte A, Nobile MAD (2012) Food applications of natural antimicrobial compounds. Front Microbiol, Antimicrob, Resistance Chemother 3(287):1–13
Nychas GJE, Skandamis PN, Tassou CC, Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Sci 78:77–89
Pinto AL, Fernandes M, Pinto C, Albano H, Castilho F, Teixeira P, Gibbs PA (2009) Characterization of anti-Listeria bacteriocins isolated from shellfish: potential antimicrobials to control non-fermented seafood. Int J Food Microbiol 129:50–58
Raybaudi-Massilia RM, Mosqueda-Melgar J, Soliva Fortuny R, Martin-Belloso O (2009) Control of pathogenic and spoilage microorganisms in fresh cut fruits and fruit juices by traditional and alternative natural antimicrobials. Comprehensive Rev Food Sci Food Saf 8(3):157–180
RodrÃguez JM, MartÃnez MI, Kok J (2002) Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria. Crit Rev Food Sci Nutr 42(2):91–121
Ross RP, Morgan S, Hill C (2002) Preservation and fermentation: past, present and future. Int J Food Microbiol 79:3–16
Settanni L, Corsetti A (2008) Application of bacteriocins in vegetable food biopreservation. Int J Food Microbiol 121:123–138
Vescovo M, Scolari G, Zacconi C (2006) Inhibition of Listeria innocua growth by antimicrobial producing lactic acid cultures in vacuum-packed cold-smoked salmon. Food Microbiol 23:689–693
Zacharof MP, Lovitt RW (2012) Bacteriocins produced by lactic acid bacteria. APCBEE Proc 2:50–56
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Kaur, M., Kumar, V. (2020). Microorganisms Improving Food Quality and Safety. In: Sharma, S., Sharma, N., Sharma, M. (eds) Microbial Diversity, Interventions and Scope. Springer, Singapore. https://doi.org/10.1007/978-981-15-4099-8_4
Download citation
DOI: https://doi.org/10.1007/978-981-15-4099-8_4
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-15-4098-1
Online ISBN: 978-981-15-4099-8
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)