Explores the potential for the expanded application in modern food preservation, of the same microbes that have been used since prehistoric times to preserve food through fermentation, as a way of satisfying both health regulations and the consumers' increasing preference for natural foods. Considers the current need for food biopreservatives; the different antimicrobial metabolites of starter-culture microorganisms; and the latest data on the effectiveness of organic acid, diacetyl, hydrogen peroxide, reuterin, bacteriocins and bacterial cells. Other chapters focus on two bacterins that have been extensively studied, other promising bacterins, methods for differentiating microbes, and antimicrobial metabolites from yeast. For researchers in the food industry or basic sciences, and technically sophisticated readers with regulatory or advocacy interests. Annotation copyright Book News, Inc. Portland, Or.
