Food Biotechnology 

About: Food Biotechnology is an academic journal published by Marcel Dekker. The journal publishes majorly in the area(s): Fermentation & Lactic acid. It has an ISSN identifier of 0890-5436. Over the lifetime, 689 publications have been published receiving 13650 citations.

Antibacterial action of chitosan

Abstract: The antibacterial action of chitosan hydroglutamate (CH), chitosan lactate (CL) and chitosan derived from fungal mycelia was examined against both gram‐negative and gram‐positive bacteria. Plate counts indicated inactivation rates of one‐ to five‐log‐cycles within one hour. Fungal chitosan had significantly less antibiotic effect than CH and CL. The antibacterial action of CH and CL was very similar and shown to be concentration dependent with 0.1 mg/mL more effective than 2.0 and 5.0 mg/mL. When CH (or CL) and polygalacturonate were added to cell suspensions, death was prevented, possibly indicating that chitosan complexed with polygalacturonate could not penetrate the cell or disrupt the membrane. Leakage of intracellular components caused by chitosan was determined by exposing lactose‐induced Escherichia coli to chitosan with assay for s‐galactosidase activity indicating that cell permeabilization occurred more extensively at the low chitosan concentrations. Microscopic examination showed that...

Probiotics, Prebiotics, and Synbiotics

Abstract: According to the German definition, probiotics are defined viable microorganisms, sufficient amounts of which reach the intestine in an active state and thus exert positive health effects. Numerous probiotic microorganisms (e.g. Lactobacillus rhamnosus GG, L. reuteri, bifidobacteria and certain strains of L. casei or the L. acidophilus-group) are used in probiotic food, particularly fermented milk products, or have been investigated—as well as Escherichia coli strain Nissle 1917, certain enterococci (Enterococcus faecium SF68) and the probiotic yeast Saccharomyces boulardii—with regard to their medicinal use. Among the numerous purported health benefits attributed to probiotic bacteria, the (transient) modulation of the intestinal microflora of the host and the capacity to interact with the immune system directly or mediated by the autochthonous microflora, are basic mechanisms. They are supported by an increasing number of in vitro and in vivo experiments using conventional and molecular biologic methods. In addition to these, a limited number of randomized, well-controlled human intervention trials have been reported.

Acceleration of cheese ripening

Abstract: The characteristic aroma, flavour and texture of cheese develop during ripening of the cheese curd after manufacture through the action of numerous enzymes derived from the cheesemilk, the coagulant, starter and non‐starter bacteria. Ripening is a slow and consequently an expensive process that is not fully predictable or controllable. Consequently, there are economic and possible technological incentives to accelerate ripening. The principal methods by which this may be achieved are: elevated ripening temperatures, modified starters, exogenous enzymes and cheese slurries. The advantages, limitations, technical feasibility and commercial potential of these methods are discussed and compared.

Antimicrobial effect of water‐soluble chitosans with high hydrostatic pressure

Abstract: Two commercially available water‐soluble chitosan salts, chitosan lactate and chitosan hydroglutamate, were examined for antagonistic effect against Escherichia coli V517, Staphylococcus aureus MF‐31 and Saccharomyces cerevisiae 15. Significant inactivation of each population was evident within 2 min of incubation with Chitosan. S. cerevisiae was the most sensitive of the microorganisms examined. Concentration effects varied but chitosan hydroglutamate was usually the more effective of the chitosans for inactivation of these microorganisms. Application of high hydrostatic pressure (2,380 atmospheres) to chitosan‐treated cultures of E. coli V517 or S. aureus MF‐31 resulted in additional inactivation but an amplified or synergistic effect was not found.

Inactivation of microorganisms with pulsed electric fields: Potential for food preservation

Abstract: High voltage pulsed electric field (PEF) treatment is a potential non‐thermal food decontamination technique to replace or partially substitute thermal processes Microorganisms in foods can be inactivated with pulsed electric fields at ambient or refrigerated temperatures for a short treatment time of less than a second and the fresh‐like quality of food is preserved During the PEF process, lysis of microorganisms is caused by irreversible structural changes in the membrane, leading to pore formation and destruction of the semipermeable barrier of the membrane There is convincing evidence that the temperature increase brought about by PEF is not the only factor in microbial inactivation The bactericidal effect of PEF is related to the electric field strength and treatment time, number of pulses and pulse width Furthermore, the PEF inactivation is a function of the type of microorganism and the microbial growth stage, initial inoculum size, preculture condition, ionic concentration, and condu