Approach to Select Lactobacillus Isolates as Protective Cultures for Food Fermentations
Food waste reduction can be achieved by applying protective cultures to avoid spoilage of fermented food products. In this study, researchers present an approach to screen large numbers of strains for potential use as protective cultures in food. A phenotypic screening of 504 Lactobacillus strains for 27 food‐relevant growth conditions revealed variations and physiological limits for the genus. Previously, the strains were tested for their antibacterial activity in a high‐throughput assay. Here, the activity of 22 positive strains from that screening was assessed in more detail, mainly against Listeria, Enterococcus, Rhodotorula, and Candida species. The proteinaceous nature of the inhibiting substances was confirmed by protease digestion. Journal of Food Safety, Volume 38, Issue 5, October 2018, e12483. Reach full journal article here.
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Explore this issueDecember/January 2019
Natural Preservatives for Extending the Shelf‐Life of Seafood
Quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. As a result, natural preservatives with antioxidant and antimicrobial properties are showing promise as safe alternatives in seafood processing, with the sole purpose of extending shelf life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation. Comprehensive Reviews in Food Science and Food Safety, Volume 17, Issue 6, November 2018, Pages 1595-1612. Reach full journal article here.
The presence of chlorate in milk and dairy products can arise from using chlorinated water and chlorinated detergents for cleaning and sanitation of process equipment at both farm and food processor level. Chlorate and other oxychlorine species have been associated with inhibition of iodine uptake in humans and the formation of methemoglobin—with infants and young children being a high‐risk demographic. This comprehensive review of chlorate and chlorine derivatives in dairy highlights areas of concern relative to the origin and/or introduction of chlorate within the dairy supply chain. This review also discusses the associated health concerns, regulations, and chemical behavior of chlorate and chlorine‐derived by‐products, and provides a summary of mechanisms for their detection and removal. Comprehensive Reviews in Food Science and Food Safety, Volume 17, Issue 6, November 2018, Pages 1561-1575. Read full journal article here.| | | Next → | Single Page