Antimicrobials in Food, Third Edition (Food Science and by P. Michael Davidson, John N. Sofos, A. Larry Branen

Antimicrobials in Food, Third Edition (Food Science and by P. Michael Davidson, John N. Sofos, A. Larry Branen

By P. Michael Davidson, John N. Sofos, A. Larry Branen

Twelve years have handed due to the fact its final variation - making Antimicrobials in meals, 3rd variation the must-have source for these drawn to the newest details on foodstuff antimicrobials. in the course of that point, advanced concerns concerning foodstuff protection and defense have emerged. A dozen years in the past, significant outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had no longer but happened, shopper and regulatory calls for for superior nutrition safeguard have been simply surfacing, using clearly happening antimicrobials was once in its infancy, and lysozyme, lactoferrin, ozone, and a number of other compounds weren't licensed to be used in or on meals within the usa. The editors have addressed those modern subject matters by means of synthesizing info from the world over famous professionals of their fields. 5 new chapters were additional during this most recent unencumber, together with the latest information on lysozyme, certainly happening antimicrobials from either animal and plant resources, hurdle know-how methods, and mechanisms of motion, resistance, and pressure version. present chapters were largely revised to mirror the main appropriate examine and data on hand on antimicrobials. Complementing those subject matters is info at the development that has been made in identifying the consequences and mechanisms of motion excited about a couple of evidently taking place antimicrobials.

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Extra info for Antimicrobials in Food, Third Edition (Food Science and Technology, Volume 145)

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5). The enzymes of the pathway are inducible, and their synthesis is elicited by primary substrates or metabolic intermediates in the pathway. In a taxonomic study, Moscoso-Vizcarra and Popoff (1977) found that Enterobacteriaceae could be divided into two groups with respect to benzoic acid metabolism. In the first group, benzoate could be metabolized through the β-ketoadipate pathway; the second group consisted of those organisms that did not metabolize benzoate. Thayer and Wheelis (1976) characterized an inducible benzoate permease system involved in the uptake of benzoate by cells of Pseudomonas putida.

Rouxii No. of Strains Tested pH 2 pH 3 pH 5 pH 7 3 1 5 1 2 2 4 4 6 2 NG — — — — NG NG — NG NG — — 250 — — — — — 250 — 500 250 1200 500 750 750 500 750 1200 750 1200 1200 1200 1200 1200 1200 1200 1200 NG 1200 Note: NG, no growth in the absence of benzoic acid; — no growth in the presence of 250 mg of benzoic acid/L. Source: Adapted from Praphailong and Fleet (1997). The effects of benzoic acid were studied in the preservative-resistant yeast Z. bailii (Warth, 1991a). At concentrations up to 4 mM, fermentation was stimulated and low levels of benzoate were accumulated.

This method was based on finding the relative effectiveness of an inhibitor, like benzoic acid, at various concentrations. The relative effectiveness values of benzoic acid were established for S. bayanus and Hansenula species. 3). The x-axis intercept was the concentration of the inhibitor that gave infinite microbial inhibition. The infinite inhibition concentrations for S. bayanus and Hansenula species were 330 and 180 ppm benzoic acid, respectively, when these organisms were grown in Trypticase® soy broth.

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