Biopreservation
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This document discusses biopreservation, which uses natural or controlled microorganisms and their antimicrobial compounds to extend the shelf life and improve the safety of foods. It describes various biopreservative agents like lactic acid bacteria, yeast, and bacteriophages and their modes of action in inhibiting pathogens. Specifically, it outlines classes of bacteriocins produced by lactic acid bacteria and their applications in preserving foods like meat, seafood, vegetables, and dairy products. The document also discusses regulatory requirements for using bacteriocins and the safety of lactic acid bacteria as biopreservatives.
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Role of bacteriocins in food safety
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-Classification of bacteriocins
-Role in food preservation
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-Advantages and disadvantages
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البكتريا النافعة للانسان Probiotics
History of Probiotics1900s
E. Metchnikoff attributed Bulgarian rural people's increased longevity to their regular consumption of fermented dairy products such as yogurt. He proposed that lactobacilli may operate as a putrefactive agent in the GIT metabolic abnormalities that related to disease and aging.In 1953, German scientist Werner Kollath coined the term "essential elements for the healthy development of life.
In 1965, this term was used by Lilly and Stillwell Substances secreted by one organism which stimulate the growth of anotherWhat Are Probiotics?
Combination of Friendly or good live Bacteria and/or yeasts
naturally live in your body: Gut, Mouth, Urinary tract, Skin, Lungs.
found fermented foods, dietary supplements.
Prebiotics , probiotics and Benefits of Probiotics
support for digestion,
skin health,
and immunity
keep the community of microorganisms
balanced state
Probiotics&prebiotics
Probiotics and prebiotics are live microorganisms and non-digestible foods respectively that provide health benefits. Probiotics include Lactobacillus, Bifidobacterium, and Saccharomyces that help maintain a healthy gut microbiome. They produce inhibitory compounds, compete for nutrients and adhesion sites, and enhance the immune system. Probiotics are found in fermented foods and supplements. They can help treat diarrhea, irritable bowel syndrome, and other conditions.
Probiotics&prebiotic
Probiotics are live microorganisms that provide health benefits when consumed. This document discusses the history of probiotics beginning with Nobel prize winner Elie Metchnikoff's introduction of the concept in the early 20th century. It then provides details on common probiotic microorganisms including Lactobacillus, Bifidobacterium, and Saccharomyces boulardii. The document discusses the modes of action of probiotics and their health benefits such as treating diarrhea, irritable bowel syndrome, and urinary tract infections. It also covers the use of probiotics in oral health and commercial oral probiotic products.
M504028595
This document discusses the potential use of Bacillus species as biopreservatives in food preservation. Key points:
- Bacillus species such as B. subtilis produce antimicrobial compounds like bacteriocins that have inhibitory effects against foodborne pathogens and spoilage organisms.
- Bacillus spores are widely used as probiotics in foods, feeds, and dietary supplements due to their ability to survive harsh conditions and produce beneficial compounds.
- Research suggests certain Bacillus species and their bacteriocins have inhibitory effects against pathogens like Listeria monocytogenes and Staphylococcus aureus, making them promising candidates as natural biopreservatives.
- Ongoing research is exploring
Similar to Biopreservation (20)
Bacteriocin based strategy for enhaced food safety
Bacteriocin based strategy for enhaced food safety
Biopreservation
- 2. INTRODUCTION Contamination and spoilage by pathogens is a great concern. Many chemical preservatives and physical treatments are being used but they have many drawbacks. Therefore, biopreservation is a desirable alternative.
- 3. BIOPRESERVATION Extension of shelf life and food safety by the use of natural or controlled micro biota and/or their antimicrobial compounds. Beneficial bacteria or the fermentation products used in biopreservation. Various modes of action are: organic acid production, a wide variety of small inhibitory molecules including hydrogen peroxide, etc.
- 4. BIOPRESERVATIVE AGENTS Lactic acid bacteria: • Have antagonistic properties. • Compete for nutrients, their metabolites, hydrogen peroxide, and peptide bacteriocins. Yeast: • competition for nutrients, production and tolerance of high concentrations of ethanol. • synthesis of a large class of antimicrobial compounds. Bacteriophages • viruses which infect bacteria. • Controls certain bacterial pathogens.
- 5. LACTIC ACID BACTERIA Include the genera Lactococcus, Streptococcus, Lactobacillus, Pediococcus, Leuconostoc, Enterococcus, etc. Preservation of the nutritional qualities of the raw material through extended shelf life and the inhibition of spoilage and pathogenic bacteria.
- 6. LAB BACTERIOCINS Class I: • Comprises the lantibiotics. • Small peptides differentiated from others by their content in dehydro amino acids and thioether amino acids. E.g nisin Class II: • Comprises thermostable non-lantibiotic linear peptides. • Divided into three subclasses : the pediocin-like bacteriocins (class II.1), the lack of leader peptide (class II.2), or neither of the above traits (class II.3).
- 7. Class III: • Large heat-labile bacteriocins that encompass many bacteriolytic extracellular enzymes that may mimic the physiological activities of bacteriocins. • Examples :helveticin J of L. helveticus. Class IV: • New class created to include circular antibacterial peptide. • Distinguishing characteristic: existence of head-to-tail peptide chain ligation.
- 8. REQUIREMENTS AND REGULATORY STATUS FOR BACTERIOCINS GRAS status. Should have a broad spectrum. Thermostability. Beneficial effects and improved safety. No adverse effect on quality and flavour.
- 9. APPLICATIONS OF BACTERIOCIN-PRODUCING LAB IN FOOD Inoculation of food with LAB where bacteriocins are produced in situ. Use of food previously fermented with the bacteriocin-producing strains as an ingredient in the food processing (NisaplinTM, MicrogardTM, AltaTM 2341). Addition of purified or semipurified bacteriocins.
- 10. BACILLUS AS BIOPRESERVATIVE Subtilin from B. subtilis Megacin from B. megaterium Thermacin from B. stearothermophilus.
- 11. Antimicrobial action against Gram positive and Gram negative bacteria, as well as fungi. Safe for humans and would be no more of a risk than lactic acid bacteria. The physiology/genetics of Bacillus are well understood. Inhibitory activity at alkaline, acidic condition or after thermal processing and would be suitable for food processing.
- 12. MEAT BIOPRESERVATION Extensively studied in fermented meat products and ready to eat meat products. Competitive enhancement strategies include: A natural 'green' method competitive exclusion prebiotic probiotic
- 13. SEAFOOD BIOPRESERVATION Adding antimicrobials or by increasing the acidity of the fish muscle. Less documented studies. Selection of potential protective bacteria in seafood products is challenging. LAB remains the category that offers the highest potential.
- 14. APPLICATIONS IN VEGETABLE PRODUCTS Nisin in tinned vegetables and fruit juices. Pediocin in salad and fruit juice. Enterocin AS-48 against B. cereus in rice and vegetables. In fruit juices against other pathogens such as E. coli O157:H7, S. aureus, and the spoilage bacterium Alicyclobacillus acidoterrestris
- 15. APPLICATION OF BACTERIOCINS IN DAIRY PRODUCTS Nisin and/or nisin-producing strains against Clostridium butulinum in cheese and against L. monocytogenes in cheeses such as Camembert , Ricotta , and Manchego . Pediocin AcH in milk and Cheddar and Munster cheeses against L. monocytogenes, S. aureus, and E. coli O157:H7. Lacticin 3147 against undesirable LAB, L. monocytogenes and B. cereus in Cheddar, Cottage cheese and yogurt . Enterocin AS-48 against B. cereus, S. aureus and L. monocytogenes in milk.
- 16. BACTERIOPHAGES This specificity has allowed for directed targeting and killing of pathogenic bacteria using phages in what is referred to as phage therapy.
- 17. MODE OF ACTION
- 19. SAFETY LAB and their bacteriocins have been consumed unintentionally for ages, laying down a long history of safe use. Factors: antimicrobial spectrum of inhibition, bactericidal mode of action, relative tolerance to processing conditions and the lack of toxicity. The evaluation done in meat by USDA.
- 20. THANK YOU!