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To kill or not to kill Bacilli: opportunities for food biotechnology

Paper ID Volume ID Publish Year Pages File Format Full-Text
16189 42489 2010 7 PDF Available
Title
To kill or not to kill Bacilli: opportunities for food biotechnology
Abstract

Bacillus species are a spoilage and safety challenge to the food industry due to their extremely resistant endospores. To interfere with (out)growth of spores and vegetative cells, weak organic acids are suitable preservatives. To ensure their continued use while optimally preserving product quality, knowledge of resistance development is important. In Bacilli stress responses induced by weak organic acids include intracellular membrane and pH homeostasis and detoxification of reactive oxygen species. Targeted identification of inhibitors and formulation of milder antimicrobial combinations, as desired by consumers, is thereby facilitated.In addition to being food spoilers, probiotic Bacilli are known and utilized. Knowledge of weak organic acid stress resistance may be used to develop enhanced strain robustness facilitating their permanence in the gastrointestinal tract.

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Publisher
Database: Elsevier - ScienceDirect
Journal: Current Opinion in Biotechnology - Volume 21, Issue 2, April 2010, Pages 168–174
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us