Microbiology in Dairy Processing: Challenges and Opportunities

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. The text deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. The authors explore culture methods and species selective growth media, to grow, separate, and characterize LAB and dairy associated species, molecular methods for species identification and strains characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non–dairy productions. In addition, Microbiology in Dairy Processing covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes): culture methods, phenotyping, and proven applications in dairy and non–dairy productions. The text also reviews the potential future exploitation of the culture of novel strains with useful traits such as probiotics, fermentation of sugars, metabolites produced, bacteriocins. This important resource: Offers solutions both established and novel to the numerous challenges commonly encountered in the industrial processing of milk and the production of milk products Takes a highly practical approach, tackling the problems faced in the workplace by dairy technologists Covers the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types Written for laboratory technicians and researchers, students learning the protocols for LAB isolation and characterisation, Microbiology in Dairy Processing is the authoritative reference for professionals and students.  INDICE: Chapter 1. Milk fat qualityIolanda Altomonte, Federica Solari, Mina Martini .1.1. Introduction .1.2.1.Milk fat globules and fatty acid composition .1.2.2. Milk oligosaccharides .1.3. Milk Fat Globule Membrane proteins .1.4. Conclusions .Chapter 2. Spore forming bacteriaSonia Garde Lopez–Brea, Natalia Gómez–Torres, Marta Ávila Arribas .2.1. Introduction .2.2. The bacterial spore .2.2.1. Structure and chemical composition of bacterial spores .2.2.2. Spore resistance .2.2.3. Life cycle of spore forming bacteria .2.3.  Spore forming bacteria important for the dairy industry .2.3.1. Class Bacilli .2.3.1.1 Bacillus genus .2.3.1.1.1 Bacillus cereus .2.3.1.1.2 Other Bacillus species .2.3.1.1.3 Importance of Bacillus spp. in the dairy industry .2.3.1.2 Geobacillus and Anoxybacillus genera .2.3.1.3. Paenibacillus genus .2.3.2. Class Clostridia .2.3.2.1. Clostridium botulinum .2.3.2.2. Clostridium perfringens .2.3.2.3. Clostridium tyrobutyricum and related species .2.4. Control strategies to prevent poisoning and spoilage of milk and dairy products by spore forming bacteria .2.5. Conclusions .Chapter 3.  Psychrotrophic bacteriaMilena Brasca, Marilù Decimo, Stefano Morandi, Solimar Gonçalves Machado, François Baglinière, Maria Cristina Dantas Vanetti .3.1. Introduction .3.2. Sources of psychrotrophic bacteria contamination of milk .3.3. Important spoilage psychrotrophic bacteria in milk .3.4. Molecular tools to characterize psychrotrophic bacteria .3.5. Influence of psychrotrophic contamination of raw milk on dairy product quality .3.5.1 Bacterial proteases and proteolytic changes in milk .3.6. Regulation of extracellular enzymes .3.7. Control of psychrotrophic bacteria and related enzymes .3.8. Conclusions .Chapter 4. Stabilization of milk quality by heat treatmentsPalmiro Poltronieri, Franca Rossi .4.1. Introduction .4.2. Thermal treatments of milk .4.2.1. Thermization .4.2.2. Pasteurization .4.2.3. Grade A Pasteurized Milk (PM) .4.3. Milk sterilization .4.3.1. Control of proper Time/Temperature setting for safety of milk and milk products .4.4. Diseases associated with unpasteurized milk, or post–pasteurization dairy processing contamination .4.5. Conclusions .Chapter 5. Genomics of LAB and dairy associated speciesPalmiro Poltronieri, Franca Rossi, Cesare Cammà, Francesco Pomilio, Cinzia Randazzo .5.1. Introduction .5.2. Genomics of LAB species .5.2.1. Next Generation Sequencing of strains, dairy starter genomics .5.2.2. Pacific Bioscience single–molecule real–time sequencing technology. .5.2.3. Illumina MySeq and HiSeq 2000. .5.2.4. Ion Torrent platform .5.3. NGS platform applied to sequencing of microbial communities. Metagenomics. .5.3.1. Pangenomics .5.3.2. –Omic technologies: transcriptomics, proteomics, functional genomics, systems biology. .5.4. Metabolomics and proteomics .5.4.1. Subcellular localization (SLC). Secretion systems for secreted proteins .5.4.2. Interactome for cell adhesion and pathogen exclusion. .5.4.3. LAB peptidome .5.5. Comparative genomics of dairy associated bacteria. The Lactobacillus genus complex, Streptococci/Lactococci, Enterococci, Propionibacteria and Bifidobacteria .5.5.1. Comparative genomics of Lb. rhamnosus and Lb. casei .5.5.2. Lb. casei core genome and ecotype differences in dairy adapted strains. .5.6. Clustered Regularly Spaced Palindromic Repeats (CRISPR) in adaptive immunity .5.7. Regulation of carbon metabolism .5.7.1. Transcriptional and post–transcriptional regulation in carbon metabolism .5.7.2. Two–component systems and phosphorylation in sugar substrate regulation .5.7.3. Regulatory RNAs and alternative sigma factors in gene expression .5.8. Conclusions .Chapter 6. Metabolism and biochemistry of LAB and dairy associated speciesPalmiro Poltronieri, Giovanna Battelli, Nicoletta Pasqualina Mangia .6.1. Introduction .6.2. Carbohydrate substrates, glycolysis and energy production .6.2.1. Pentose phosphate pathway .6.2.2. Citrate fermentation .6.3. Proteolysis. Protein substrates. Amino acid availability influencing gene expression .6.3.1. Cell–envelope proteinases CEP): the Prt systems .6.3.2. Oligopeptide permeases (OPP) and other transporters for peptides and amino acids .6.3.3. Peptidolysis and Free Amino Acids .6.3.4. Peptidolysis and catabolite repression .6.3.5. Amino acid biosynthesis and auxotrophy .6.3.6. Aldehydes, alcohols, and carboxylic acids. .6.4. Lipolysis, lipases, esterases .6.5. Aroma and flavours products of metabolism .6.5.1. Aldehydes, alcohols, and carboxylic acids .6.5.2. Amino acids as precursor flavour compounds. .6.6. Non enzymatic production of flavours .6.7. Methods of analysis of flavours in dairy products: HPLC, Gas chromatography/Mass analysis (GC/MS) .6.8. Natural biodiversity of strains in dairy productions .6.9. Conclusions .Chapter 7. Culture methods for LAB and dairy associated speciesGiuseppe Blaiotta, Maria Aponte, Palmiro Poltronieri .7.1. Introduction .7.2. Established culture media for Lactobacilli .7.2.1. Rogosa agar .7.2.2. MRS medium .7.2.3. Skim milk and whey agar .7.3. M17 medium for selection and enumeration of lactococci and streptococci .7.3.1. Streptococcus thermophilus agar (ST agar) .7.4. Selective media for lactobacilli .7.4.1. MRS vancomycin (MRS–V): vancomycin resistance in Lactobacilli and LAB species .7.4.2. Additional selective agents .7.4.3. MRSV + selective agents for Lb. casei group enumeration .7.4.4 MRS–salicin, MRS–sorbitol, MRS–ribose, MRS gluconate agar .7. 4.5. MRS–clindamycin–ciprofloxacin (MRS–CC) agar. .7.4.6. MMV medium and Lc agar for L. casei group enumeration .7.4.7. MRS containing fructose (MRSF) .7.4.8. mMRS–BPB .7.4.9. MRS–NNLP agar and chromogenic agars for complex communities .7.4.10. Homofermentative–heterofermentative differential (HHD) medium .7.5. Media for their isolation of Bifidobacteria .7.5.1. MRS–NNLP agar .7.5.2. BSM, WSP, TOS–MUP .7.5.3. MRS–ABC .7.6. Phenotyping .7.7. Conclusions .Chapter 8. LAB species and strain identificationCinzia Randazzo, Alessandra Pino, Koenraad Van Hoorde, Cinzia Caggia .8.1. Introduction .8.2. Genotypic fingerprinting methods .8.3. Culture dependent approaches .8.3.1. Random amplification of polymorphic DNA (RAPD–PCR) .8.3.2. Amplified Ribosomal DNA Restriction Analysis (ARDRA) and Restriction Fragment Length Polymorphism (RFLP) .8.3.3. Ribotyping .8.3.4. Repetitive Element Sequence–based PCR (rep–PCR) .8.3.5. Amplified fragment length polymorphism (AFLP) .8.3.6. Pulsed field gel electrophoresis (PFGE) .8.4. Non–genotypic fingerprinting methods .8.5. Culture–independent approaches .8.5.1. Culture independent methods for qualitative analysis of dairy foods microbiota .8.5.2. Culture independent methods for quantitative analysis of dairy foods microbiota .8.6. Novel High–Throughput techniques: sequencing and metagenomics .8.7. Conclusion .Chapter 9. LAB strains with bacteriocin synthesis genes and their applications.Lorena Sacchini, Giacomo Migliorati, Elisabetta Di Giannatale, Francesco Pomilio, Franca Rossi .9.1. Introduction .9.2. Bacteriocins from Lactic Acid Bacteria .9.3. Potential for use of LAB bacteriocins as food preservatives .9.4. Bacteriocins produced by dairy LAB .9.5. Identification of LAB producing bacteriocins .9.6. A novel approach for screening LAB bacteriocins .9.7. Biotechnological interventions for bacteriocin engineering .9.8. Conclusions .Chapter 10. Starter and adjunct Non–Starter Lactic Acid BacteriaPaola Dolci, Luca Cocolin .10.1. Introduction .10.2. Controlled fermentation .10.2.1. Natural vs selected lactic acid bacteria starters .10.2.2. Starter strains: selection parameter approaches and strain concept .10.2.3. Starter culture formulation .10.3. Adjunct Non–Starter Lactic Acid Bacteria .10.3.1. Biodiversity and adaptation to cheese environment .10.3.2. Prospective in industrial application .10.3.3. Biopreservation and health benefits .10.4. Conclusions .Chapter 11. Milk Fat: stability, separation and technological transformationGianluigi Scolari .11.1. Introduction .11.1.1. Composition and physical state of milk fat .11.1.2. Melting point of milk fat .11.2. Physical instability of milk fat .11.3. Milk fat separation .11.3.1. Flocculation or natural creaming .11.3.2. Milk fat separation by centrifugation .11. 4. Partial Coalescence .11.4.1 general aspects .11. 4.2. Barrier against coalescence .11.4.2.1. Low molecular mass surfactants .11.4.2.2. Large sized surfactants ( casein micelle) .11.4.2.3. Polymeric surfactants (proteins and polysaccharides) .11.4.2.4. Mixed films .11. 5. Foam in milk and cream .11.5.1.General aspects .11.5.1.2. Foam formation without surfactants .11.5.1.3. Foam formation with surfactants .11.5.1.4. Drainage of dispersion liquid in foam .11.5.2. Foam from cream containing more than 30% milk fat .11.6. Whipped cream and butter .11.6.1. Technological factors affecting whipped cram and butter production .11.7. Churning process .11.7.1. Type of cream .11.7.2. Physical (crystallization) and biological maturation of cream before churning  .11.7.3. Churning technology .11.7.4. Continuous churning .11.7.5. Moulding and packaging .11.8. Conclusions .Chapter 12. Technological traits of lactic acid bacteria: industrial relevance and perspectivesDiego Mora, Fabio Dal Bello, Stefania Arioli .12.1. Introduction .12.2. Selecting fermenting bacteria for their ability to have a respiratory metabolism .12.3. Selecting galactose–positive yogurt cultures: working against the natural evolution of the species .12.4. Accelerating the milk acidification process by selecting proteinase–positive strains .12.5. Accelerating the milk acidification process by selecting urease–negative S. thermophilus strains .12.6. Protective cultures for dairy applications: work but please do not grow and not modify the sensory profile of the product .12.7. Selection of starter culture free of transferable antibiotic–resistance mechanisms .12.8. Conclusions .Chapter 13. Lactic acid bacteria bacteriophages in dairy products: problems and solutionsGiorgio Giraffa, Miriam Zago, Domenico Carminati .13.1. Introduction .13.2. Phage classification .13.3. Phage–host interactions .13.4. Sources of contamination .13.4.1. Milk and cheese whey .13.4.2. Dairy cultures .13.4.2.1. The lysogenic state .13.5. Phage detection and quantification .13.6. Methods to control phage contamination .13.6.1. Phage inactivation by physical treatments .13.6.2. Phage inactivation by chemical treatments .13.6.3. Phage control by biological approaches .13.7. Concluding remarks .Chapter 14. Lactic Acid Bacteria: a cell factory for delivering functional biomolecules in dairy productsTiziana Salvetti, Stefano Morandi, Milena Brasca .14.1. Introduction .14.2. Vitamins .14.2.1. Vitamin B2 or Riboflavin .14.2.2. Vitamin B9 or Folate .14.2.3. Vitamin B12 or cobalamin .14.2.4. Vitamin K: menaquinone .14.2.5. Other B–group vitamins .14.3. Minerals .14.4. Bioactive compounds .14.4.1. Antihypertensive peptides .14.4.2. Antioxidative peptides .14.4.3. Bioactive amines .14.4.4. Immune system affecting peptides .14.4.5. Opioid peptides .14.4.6. Metal–binding peptides .14.4.7. Conjugated linoleic acid and conjugated linolenic acid .14.5. Low–calories sweeteners .14.6. Exopolysaccharides (EPS) .14.7. Conclusions .Chapter 15. Dairy technology in yogurt productionPanagiotis Sfakianakis, Constantina Tzia .15.1. Introduction .15.2. Yogurt Types .15.3. Yogurt Manufacturing Process .15.3.1. Initial treatment of milk .15.3.2. Standardization of Milk Components Fat and SNF (Solid Non–Fat) Content .15.3.3 Homogenization .15.3.4. Heat Treatment .15.3.5. Fermentation process .15.3.5.1. Monitoring of fermentation process Prediction of fermentation evolution .15.3.6.  Post fermentation processing .15.3.6.1. Cooling– Addition of additives .15.3.6.2. Addition of fruit .15.3.6.3. Packaging .15.3.7. Quality control of yogurt production .15.4. Conclusions .Chapter 16. Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products.Maria Gabriella Giuffrida, Marzia Giribaldi, Laura Cavallarin, Palmiro Poltronieri .16.1. Introduction .16.2. Caseins .16.2.1. Gene polymorphisms in –casein genes .16.2.2. Gene polymorphisms in –casein gene .16.3. Proteolytic release of bioactive peptides in fermented milk and cheese .16.4. Minor milk proteins .16.4.1. Lactoferrin .16.4.2. –Lactoglobulin ( –LG) .16.4.3. –lactalbumin ( –LA) .16.5. Proteins with bioactive roles .16.6. MFGM associated proteins .16.7. Cow?s milk protein allergy (CMPA) .16.8. Conclusions .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 

• ISBN: 978-1-119-11480-2
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 352
• Fecha Publicación: 13/10/2017
• Nº Volúmenes: 1
• Idioma: Inglés