Biopreservation is defined as the use of microorganisms and/or their metabolic products to extend the shelf life and enhance the safety of foods. ?acteria, yeasts or bacteriophages could eliminate the growth of unwanted spoilage microbiota as well as inactivate or suppress the food-borne pathogenic bacteria e.g. Salmonella, Listeria, Campylobacter, E. coli, Staphylococcus etc.
Lactic acid bacteria have been the most studied biopreservation agents, contributing as protective cultures in food safety and/or shelf life. However, there is a growing interest in multi-functional cultures (i.e. starter/adjunct/probiotic/protective cultures) that may additionally enhance the organoleptic and physicochemical characteristics (technological properties) and/or improve the functional properties (probiotic and prebiotic properties) of foods.
In parallel, the application of bacteriophages is an emerging “green” technology to confront food-borne pathogens. Bacteriophages can be applied in several ways in foods and can also be applied as pre-harvest or post-harvest interventions, with a growing interest in the use of lytic phages as biocontrol agents.
The aim of this Research Topic is to present novel approaches and findings in the field of protective microorganisms and multi-functional cultures. We welcome both original articles and review articles.
Potential topics include but are not limited to the following:
• Novel microbial cultures or culture metabolites that enhance food safety and shelf life tested in real food ecosystems (in situ)
• Application of bioprotective agents (cultures or culture metabolites) incorporated in food packaging – films and coatings or in micro-encapsulated systems
• Exploitation of the mechanisms behind the antimicrobial activity in vitro and in situ – bio-chemical and/or molecular targeted genes analysis
• Novel analytical methods that provide new insights in the production, processing and preservation of the new food products
Biopreservation is defined as the use of microorganisms and/or their metabolic products to extend the shelf life and enhance the safety of foods. ?acteria, yeasts or bacteriophages could eliminate the growth of unwanted spoilage microbiota as well as inactivate or suppress the food-borne pathogenic bacteria e.g. Salmonella, Listeria, Campylobacter, E. coli, Staphylococcus etc.
Lactic acid bacteria have been the most studied biopreservation agents, contributing as protective cultures in food safety and/or shelf life. However, there is a growing interest in multi-functional cultures (i.e. starter/adjunct/probiotic/protective cultures) that may additionally enhance the organoleptic and physicochemical characteristics (technological properties) and/or improve the functional properties (probiotic and prebiotic properties) of foods.
In parallel, the application of bacteriophages is an emerging “green” technology to confront food-borne pathogens. Bacteriophages can be applied in several ways in foods and can also be applied as pre-harvest or post-harvest interventions, with a growing interest in the use of lytic phages as biocontrol agents.
The aim of this Research Topic is to present novel approaches and findings in the field of protective microorganisms and multi-functional cultures. We welcome both original articles and review articles.
Potential topics include but are not limited to the following:
• Novel microbial cultures or culture metabolites that enhance food safety and shelf life tested in real food ecosystems (in situ)
• Application of bioprotective agents (cultures or culture metabolites) incorporated in food packaging – films and coatings or in micro-encapsulated systems
• Exploitation of the mechanisms behind the antimicrobial activity in vitro and in situ – bio-chemical and/or molecular targeted genes analysis
• Novel analytical methods that provide new insights in the production, processing and preservation of the new food products