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Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai
| Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Microbiology
Food safety Food handling |
| ISBN |
0-429-16829-2
1-4665-9306-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover |
| Record Nr. | UNINA-9910787963803321 |
| Boca Raton : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai
| Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Microbiology
Food safety Food handling |
| ISBN |
0-429-16829-2
1-4665-9306-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover |
| Record Nr. | UNINA-9910800186703321 |
| Boca Raton : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai
| Microbial food safety and preservation techniques / / edited by V. Ravishankar Rai, Jamuna A. Bai |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton : , : Taylor & Francis, , [2015] |
| Descrizione fisica | 1 online resource (534 p.) |
| Disciplina | 363.19/26 |
| Soggetto topico |
Food - Microbiology
Food safety Food handling |
| ISBN |
0-429-16829-2
1-4665-9306-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces
Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover |
| Record Nr. | UNINA-9910821796203321 |
| Boca Raton : , : Taylor & Francis, , [2015] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Natural products from actinomycetes : diversity, ecology and drug discovery / / Ravishankar V. Rai and Jamuna A. Bai, editors
| Natural products from actinomycetes : diversity, ecology and drug discovery / / Ravishankar V. Rai and Jamuna A. Bai, editors |
| Pubbl/distr/stampa | Singapore : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (512 pages) |
| Disciplina | 589.23 |
| Soggetto topico |
Microbiological chemistry
Natural products - Analysis |
| ISBN |
981-16-6131-6
981-16-6132-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Preface -- Contents -- Editors and Contributors -- About the Editors -- Contributors -- 1: Actinobacteria from Marine Environments: A Unique Source of Natural Products -- 1.1 Introduction -- 1.2 Marine Actinobacteria: Where Can We Find Them? -- 1.2.1 Sediments and Seawater -- 1.2.2 Marine Fauna -- 1.2.2.1 Corals -- 1.2.2.2 Sponges -- 1.2.2.3 Tunicates, Mollusks, Marine Fishes, and Other Organisms -- 1.2.3 Marine Flora: Macroalgae, Seagrass, and Mangrove -- 1.3 Bioactive Metabolites Produced by Marine Actinobacteria -- 1.3.1 Pharmaceuticals -- 1.3.2 Other Bioactive Compounds -- 1.4 From the Field to the Laboratory: Best Approaches to Isolate Marine Actinobacteria -- 1.5 New Tools for Bioprospecting Actinobacteria -- 1.6 Conclusions and Future Perspectives -- References -- 2: Exploration of Insects and Mollusks for New Secondary Metabolites from Actinobacteria -- 2.1 Introduction -- 2.2 Secondary Metabolites from Actinobacteria -- 2.3 Insect-Microbe Interactions -- 2.4 Actinobacteria Isolated from Ants -- 2.5 Actinobacteria Isolated from Termites -- 2.6 Actinobacteria Isolated from Bees -- 2.7 Actinobacteria Isolated from Wasps -- 2.8 Actinobacteria Isolated from Beetles -- 2.9 Actinobacteria Isolated from Bugs -- 2.10 Mollusca-Microbe Interactions -- 2.11 Actinobacteria Isolated from Nudibranch -- 2.12 Actinobacteria Isolated from Snails -- 2.13 Actinobacteria Isolated from Clams -- 2.14 Conclusion and Future Perspectives -- References -- 3: Polar Actinobacteria: A Source of Biosynthetic Diversity -- 3.1 Introduction -- 3.1.1 Actinobacteria from the Poles -- 3.1.2 Compounds Isolated from Polar Actinobacteria -- 3.2 Diversity of Biosynthetic Gene Clusters in Polar Actinobacteria -- 3.2.1 PCR-Based Approach -- 3.2.2 Genomic and Metagenomic Approaches -- 3.3 Conclusions and Future Perspectives -- References.
4: Actinobacteria from Arid Environments and Their Biotechnological Applications -- 4.1 Introduction -- 4.1.1 Desert Environment -- 4.1.2 Actinobacteria from Desert -- 4.2 Isolation Strategies for Desert Actinobacteria -- 4.2.1 Pre-treatment of Environmental Samples -- 4.2.2 Selective Media and Antibiotics -- 4.2.3 Growth Conditions of Desert Actinobacteria -- 4.2.4 Selection of Actinobacterial Colonies -- 4.3 Biotechnological Applications -- 4.3.1 Environmental and Industrial Applications -- 4.3.2 Agricultural Applications -- 4.3.3 Health Science Applications -- 4.4 Conclusion and Future Perspectives -- References -- 5: Endophytic Actinobacteria in Biosynthesis of Bioactive Metabolites and Their Application in Improving Crop Yield and Sustai... -- 5.1 Introduction -- 5.2 Endophytic Microbes -- 5.3 Endophytic Actinobacteria for Sustainable Agriculture Improvement -- 5.4 Biological Control -- 5.5 Abiotic Stress: Reduction, Alleviation and Control -- 5.6 Plant Growth Promotion -- 5.6.1 Siderophore Production -- 5.6.2 Nitrogen Fixation -- 5.6.2.1 Interaction with Rhizobium -- 5.6.3 Phosphate Solubilization -- 5.6.4 ACC Deaminase Activation -- 5.6.5 Phytohormone Production -- 5.7 Crop Yields -- 5.8 Conclusion and Future Perspectives -- References -- 6: An Overview on Natural Product from Endophytic Actinomycetes -- 6.1 Introduction -- 6.2 Endophytic Actinomycetes -- 6.3 Endophytic Actinomycetes from Various Sources -- 6.4 Marine Endophytic Actinomycetes -- 6.5 Biomedical Applications of Marine Endophytic Actinomycetes -- 6.6 Industrially Important Actinomycetes and Their Application -- 6.7 Secondary Metabolites of Endophytic Actinomycetes -- 6.8 Conclusion and Future Prospectives -- References -- 7: Regulation of Secondary Metabolites Through Signaling Molecules in Streptomyces -- 7.1 Introduction. 7.2 Structural Diversity of the Streptomyces Signaling Molecules -- 7.3 The Signaling Molecule-Dependent Regulatory Pathway for Secondary Metabolite Production -- 7.4 The Receptors of Regulatory Signaling Molecules -- 7.5 The Pseudo-receptor Proteins: Their Function and Interactive Ligands -- 7.6 Signaling Molecules/Antibiotics Act as Intra-/Interspecies Signals -- 7.7 The Streptomyces Antibiotic Regulatory Proteins (SARP): One of the Main Targets of Signaling Molecule/Receptor System -- 7.8 Natural Product Discovery Through Manipulation of Regulatory System -- 7.9 Conclusion and Future Perspective -- References -- 8: New Strategies to Activate Secondary Metabolism in Streptomyces -- 8.1 Streptomycetes Are Complex Mycelial Sporulating Bacteria and the Main Source of Bioactive Compounds -- 8.1.1 Streptomyces Development -- 8.1.2 Streptomyces Differentiation and Industrial Fermentations -- 8.1.3 Novel Drug Discovery Approaches -- 8.1.4 Screening for New Bioactive Compounds from Natural Microorganisms -- 8.2 New Strategies for High-Throughput Screening from Natural Microorganisms -- 8.2.1 New Strategies for Actinomycete Strain Isolation -- 8.2.1.1 Exploring New Niches -- 8.2.1.2 Symbiotic Relationships -- 8.2.1.3 Non-culturable Microorganisms -- 8.2.2 Old and New Strategies to Activate and Explore Secondary Metabolism in Actinomycetes -- 8.2.2.1 Selective Methods to Improve the Production of Known Compound -- 8.2.2.1.1 Engineering Precursor Biosynthesis and Specific Regulators -- 8.2.2.1.2 Heterologous Expression, Omics-Guided Secondary Metabolite Synthesis -- 8.2.2.1.3 Combinatorial Biosynthesis -- 8.2.2.2 Unselective Methods -- 8.2.2.2.1 Modifying the Culture Medium -- 8.2.2.2.2 Inducing Stress -- 8.2.2.2.3 Random Mutagenesis -- 8.2.2.2.4 Ribosomal Engineering -- 8.2.2.2.5 Genome Mining -- 8.2.2.2.6 Co-cultures and Elicitors. 8.2.2.2.7 Strategies to Modulate Secondary Metabolism Based on Macroscopic Morphology (Pellet and Clump Formation) -- 8.2.2.2.8 Strategies to Modulate Secondary Metabolism Based on Mycelium Differentiation and Programmed Cell Death -- 8.2.2.2.9 Strategies to Modulate Secondary Metabolism Based on the Use of Non-pathogenic Targets to Test the Biological Activi... -- 8.3 Conclusions -- References -- 9: Novel Agroactive Secondary Metabolites from Actinomycetes in the Past Two Decades with Focus on Screening Strategies and Di... -- 9.1 Introduction -- 9.2 Exploring Actinomycetes Producing Agroactive Secondary Metabolites from New Habitats -- 9.2.1 Actinomycetes from Marine Environment -- 9.2.2 Actinomycetes from Extreme Terrestrial Environment -- 9.2.3 Terrestrial Plant- or Animal-Associated Actinomycetes -- 9.3 Phylogenetic Analysis of the Agroactive Secondary Metabolites-Producing Actinomycetes Strains -- 9.4 New Techniques for Accelerating the Process of Discovery of Novel Agroactive Secondary Metabolites -- 9.4.1 Chemical Screening -- 9.4.2 Gene Screening -- 9.4.3 Genome Mining -- 9.5 Traditional Methods for Discovering New Agroactive Secondary Metabolites from Actinomycetes -- 9.5.1 Mutagenesis -- 9.5.2 Bioconversion -- 9.6 The Designed Biosynthesis of New Agroactive Secondary Metabolites in Post-omics Era -- 9.6.1 Gene Replacement -- 9.6.2 Gene Overexpression -- 9.6.3 Gene Deletion or Disruption -- 9.6.4 Expression of Introduced Heterogeneous Genes -- 9.7 Novel Agroactive Secondary Metabolites from Actinomycetes in the Past Two Decades -- 9.7.1 Novel Insecticidal and Acaricidal Metabolites -- 9.7.2 Novel Antifungal or Bactericidal Metabolites -- 9.7.3 Novel Herbicidal, Phytotoxic, or Plant Growth Regulating Metabolites -- 9.7.4 Novel Nematicidal Metabolites -- 9.7.5 Novel Antiphytoviral Metabolites. 9.8 The Development of Agrochemicals with Leads from Actinomycete and Their Application in Crop Protection -- 9.9 Conclusion -- References -- 10: Quorum Sensing and Quorum Quenching Metabolites in Actinomycetes -- 10.1 Introduction -- 10.2 QS Signals in Actinomycetes -- 10.3 QS in Streptomyces Species -- 10.3.1 Streptomyces griseus -- 10.3.2 Streptomyces virginiae -- 10.3.3 Streptomyces coelicolor -- 10.3.4 Streptomyces avermitilis -- 10.3.5 Streptomyces rochei -- 10.3.6 Streptomyces natalensis -- 10.3.7 Streptomyces globisporus -- 10.3.8 Streptomyces albidoflavus -- 10.3.9 Streptomyces lavendulae -- 10.3.10 Streptomyces filipinensis -- 10.3.11 Streptomyces chattanoogensis -- 10.3.12 Streptomyces tsukubaensis -- 10.3.13 Antibiotics as Signaling Molecules -- 10.4 QS in Non-Streptomyces Species -- 10.5 Detection of QS Signals and Receptors in Actinomycetes -- 10.6 Interspecies Signaling in Actinomycetes -- 10.7 QS-Regulated Phenotypes in Actinomycetes -- 10.8 Quorum Sensing Inhibition in Actinomycetes -- 10.8.1 Quorum Quenching Enzymes in Actinomycetes -- 10.8.1.1 Quorum Quenching Enzymes in Streptomyces sp. -- 10.8.1.2 Quorum Quenching Enzymes in Rhodococcus sp. -- 10.8.1.3 Quorum Quenching Enzymes in Nocardioides sp. -- 10.8.2 Quorum Sensing Inhibitory Compounds in Actinomycetes -- 10.8.2.1 Anti-virulence Compounds Against Oral Pathogens -- 10.8.2.2 QS and Biofilm Inhibitory Compounds Against Vibrio sp. -- 10.8.2.3 Anti-infective Compounds Against ESKAPE Pathogens -- 10.8.2.4 Quorum Sensing Inhibitory Compounds Against Other Bacterial Pathogens -- 10.8.2.5 Quorum Sensing Inhibitory Compounds Against Plant Pathogens -- 10.8.2.6 Quorum Sensing Inhibitory Compounds Against Fungal Pathogens -- 10.9 Conclusion and Future Prospectives -- References -- 11: Metabolic Engineering of Actinomycetes for Natural Product Discovery -- 11.1 Overview. 11.2 Identification and Capture of Biosynthetic Gene Clusters (BGCs). |
| Record Nr. | UNINA-9910743342903321 |
| Singapore : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||