Nothing Special   »   [go: up one dir, main page]

Kaur et al., 2023 - Google Patents

The Beneficial Impact of Microbes in Food Production, Health, and Sustainability

Kaur et al., 2023

Document ID
15299512788385588411
Author
Kaur M
Mohammad Said Al-Tawaha A
Karnwal A
Publication year
Publication venue
Food Microbial Sustainability: Integration of Food Production and Food Safety

External Links

Snippet

Beneficial bacteria have a substantial impact on human health and environmental sustainability. Microbes are extremely important in a variety of food applications. They are crucial to the production of various food items. Since the beginning, multiple bacteria and …
Continue reading at link.springer.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3571—Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14—Fungi Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables

Similar Documents

Publication Publication Date Title
Guimaraes et al. Edible films and coatings as carriers of living microorganisms: A new strategy towards biopreservation and healthier foods
Corbo et al. Prolonging microbial shelf life of foods through the use of natural compounds and non‐thermal approaches–a review
Arroyo-López et al. Potential benefits of the application of yeast starters in table olive processing
Soro-Yao et al. The use of lactic acid bacteria starter cultures during the processing of fermented cereal-based foods in West Africa: a review
Panagou et al. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus
Gomand et al. Food matrix design for effective lactic acid bacteria delivery
Tuersuntuoheti et al. Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation
Hernández-Carrillo et al. Evaluation of the effectivity of reuterin in pectin edible coatings to extend the shelf-life of strawberries during cold storage
Cuvas-Limon et al. Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview
Bustos et al. Influence of osmotic stress and encapsulating materials on the stability of autochthonous Lactobacillus plantarum after spray drying
Gong et al. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies
Muñoz et al. Inhibition of mycotoxin-producing Aspergillus nomius VSC 23 by lactic acid bacteria and Saccharomyces cerevisiae
Sharafi et al. The potential of postbiotics as a novel approach in food packaging and biopreservation: a systematic review of the latest developments
Pandhi et al. Probiotic edible films and coatings: Concerns, applications and future prospects
Barragán‐Martínez et al. Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels
Lan et al. Tropical traditional fermented food, a field full of promise. Examples from the tropical bioresources and biotechnology programme and other related French–Vietnamese programmes on fermented food
Mazhar et al. Role of Microbes in Modern Food Industry
Sáez‐Orviz et al. The antimicrobial and bioactive properties of lactobionic acid
Gholami-Shabani et al. Food Microbiology: Application of microorganisms in food industry
Aung et al. A comprehensive review on kombucha biofilms: A promising candidate for sustainable food product development
Du et al. Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples
WO2017086451A1 (en) Method for producing lactic acid bacteria solid fermentation product in which inherent bacterial survivability is induced and expressed, and lactic acid bacteria solid fermentation product produced by said method
Łopusiewicz et al. The development of novel probiotic fermented plant milk alternative from flaxseed oil cake using lactobacillus rhamnosus GG acting as a preservative agent against pathogenic bacteria during short-term refrigerated storage.
Dzandu et al. Antioxidant activity and viability of Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Co-culture in fermented tomato juice during refrigerated storage
Khani et al. Evaluation of the antifungal and antibiofilm activity of postbiotics derived from Lactobacillus spp. on Penicillium expansoum in vitro and in food model