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Informationen zum Autor Palmiro Poltronieri, PhD, is a Researcher at the Institute of the Sciences of Food Productions (CNR-ISPA), National Research Council of Italy. He obtained his Ph.D. in Cellular and Molecular Biology and Pathology in 1995 at the Institute of Chemical Biology, Medical Faculty of Verona University. Working in the Microbiology laboratory since 1999, he has established collaboration with the principal laboratories working in the field of food microbiology. Klappentext 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. Inhaltsverzeichnis List of contributors xv Foreword xix Preface xxi Acknowledgements xxiii 1 Milk fat components and milk quality 1 Iolanda Altomonte, Federica Salari and Mina Martini 1.1 Introduction 1 1.1.1 Milk fat globules 2 1.1.2 Milk fat and fatty acid composition 4 1.2 Conclusions 7 References 7 2 Spore ?] forming bacteria in dairy products 11 Sonia Garde Lopez ?] Brea, Natalia Gomez ?] Torres and Marta Avila Arribas 2.1 Introduction 11 2.2 The bacterial spore 13 2.2.1 Structure and chemical composition of bacterial spores 14 2.2.1.1 Exosporium 14 2.2.1.2 Spore coat 14 2.2.1.3 Outer spore membrane 15 2.2.1.4 Cortex and germ cell wall 15 2.2.1.5 Inner spore membrane 15 2.2.1.6 The core spore 15 2.2.2 Spore resistance 16 2.2.3 Life cycle of spore?]forming bacteria 17 2.3 Spore?]forming bacteria important for the dairy industry 18 2.3.1 Class Bacilli 18 2.3.1.1 Bacillus genus 19 2.3.1.1.1 Bacillus cereus 19 2.3.1.1.2 Other Bacillus species 20 2.3.1.1.3 Importance of Bacillus spp. in the dairy industry 21 2.3.1.2 Geobacillus and Anoxybacillus genera 24 2.3.1.3 Paenibacillus genus 25 2.3.2 Class Clostridia 25 2.3.2.1 Clostridium botulinum 26 2.3.2.2 Clostridium perfringens 28 2.3.2.3 Clostridium tyrobutyricum and related species 28 2.4 Control strategies to prevent poisoning and s...
