Bacteriophages In Dairy Processing

Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialised and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry is estimated in the billions and is dependent on the consistent and reliable activity of LAB. Through the chapters of this book, experts in the field describe the basic biology and genetics of LAB phage providing a basis of understanding for their impact on the dairy fermentation process..

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.

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed incl

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.

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.

Bacteriophages have received attention as biological control agents since their discovery and recently their value as tools has been further emphasized in many different fields of microbiology. Particularly, in drug design and development programs, phage and prophage genomics provide the field with new insights. Bacteriophages reveals information on the organisms ranging from their biology to their applications in agriculture and medicine. Contributors address a variety of topics capturing information on advancing technologies in the field. The book starts with the biology and classification of bacteriophages with subsequent chapters addressing phage infections in industrial processes and their use as therapeutic or biocontrol agents. Microbiologists, biotechnologists, agricultural, biomedical and sanitary engineers will find Bacteriophages invaluable as a solid resource and reference book.

There is talk of an upcoming antibiotic armageddon, with untreatable post-operative infections, and similarly untreatable complications after chemotherapy. Indeed, the now famous “O’Neill Report” (https://amr-review.org/) suggests that, by 2050, more people might die from antibiotic-resistant bacterial infections than from cancer. While we are still learning all the subtle drivers of antibiotic resistance, it seems increasingly clear that we need to take a “one health” approach, curtailing the use of antibiotics in both human and veterinary medicine. However, there are no new classes of antibiotics on our horizon. Maybe something that has been around “forever” can come to our rescue—bacteriophages! Nevertheless, it is also necessary to do things differently, and use these new antimicrobials appropriately. Therefore, an in-depth study of bacteriophage biology and case-by-case applications might be required. Whilst by no means comprehensive, this book does cover some of the many topics related to bacteriophages as antimicrobials, including their use in human therapy and aquaculture. It also explores the potential use of phage endolysins as substitutes of antibiotics in two sectors where there is an urgent need—human therapy and the agro-food industry. Last but not least, there is an excellent perspective article on phage therapy implementation.