Microbial applications in the biopreservation of cereal products

G. FONT DE VALDEZ; G. ROLLÁN; C. L. GEREZ; M. I. TORINO

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation

Prof Christophe Lacroix (ed.), Woodhead Publishing, Cambridge.

Año: 2009;

Abstract: Microorganisms play a central role in the manufacture of nutritious fermented foods and beverages. They are also of importance in the maintenance of food storage, food safety, and quality. Cereals and cereal-based products are usually spoiled by bacteria and moulds resulting either in unpleasant texture, smell and odour, or in toxic or poisoning products. The preservation mediated by microorganisms and fermentation technologies has been attributed to the production of metabolites such as organic acids, hydrogen peroxide, alcohols and antibiotics. Antibiosis by bacteriocins offers potential applications in food biopreservation, while the use of enzymes derived from phages (i.e. enzybiotics) remains as a promising option. Key words: Bioconservation in cereals; starter culture for fermentation in cereal products; bioactive compounds as additives in cereal; potential use of enzybiotics in bakery.