Microbes in the Food Industry

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.

• Preface xv1 Food Microbiology: Fundamentals and Techniques 1Raina Jain, Prashant Bagade, Kalpana Patil-Doke and Ganesh Ramamurthi1.1 Introduction 11.2 Food Microbiology: A Historical Perspective 21.3 Beneficial Microbes in Food 41.4 Harmful Microbes in Food 81.5 Classical Food Microbiological Techniques 161.6 Advances in Food Microbiological Techniques 211.7 Regulations Governing Food Microbiology 301.8 Conclusions 332 Fermented Foods in Health and Disease Prevention 39Monalisa Sahoo, Pramod Aradwad, Nikita Sanwal, Jatindra Kumar Sahu, Vivek Kumar and S. N. Naik2.1 Fermentation 402.2 Traditional Fermented Food 452.3 Application of Fermentation to Food 452.4 Effects of Fermentation on Nutrients 542.5 Health Benefits of Fermented Foods and Beverages 602.6 Food Safety and Quality Control 632.7 Conclusions and Future Perspectives 663 Probiotic Dairy Foods 87Gökçe Eminoglu, H. Ceren Akal and H. Barbaros Ozer3.1 Introduction 873.2 Classification and Phylogenetic Properties of Probiotic Microorganisms 903.3 Probiotics in the Dairy Matrix 1003.4 Probiotic Dairy Products 1024 Dairy Probiotic Products 139Callebe Camelo Silva, Silvani Verruck, Marco Di Luccio, Tatiana C. Pimentel, Marcia Cristina Silva, Erick Almeida Esmerino and Adriano Gomes da Cruz4.1 Introduction 1404.2 Fermented Milks 1414.3 Conclusions and Perspectives 1905 Design Schematics, Operational Characteristics and Process Applications of Bioreactors 217Vishwajeet Gaikwad, Anil Panghal, Shubham Jadhav, Sunil Kundu, Namita Singh and Navnidhi Chhikara5.1 Introduction 2185.2 Fermenter Design and Operations 2205.3 Fermenter Configuration 2235.4 Types of Fermenter 2275.5 Factors Influencing Operation of Fermenters 2385.6 Conclusion 2416 Enzymes in Food Industry and Their Regulatory Oversight 249Megha Dhingra and Jasvir Singh6.1 Introduction 2506.2 Production of Enzymes 2506.3 Applications of Enzymes in Food Industry 2586.4 Safety Evaluation of Enzymes 2636.5 Global Regulatory Frameworks 2696.6 Regulatory Framework in India 2707 Functional and Nutraceutical Potential of Fruits and Vegetables 275Samandeep Kaur, Umexi Rani and Parmjit Singh Panesar7.1 Introduction 2767.2 Biochemistry of Fruits and Vegetables 2777.3 Nutritional Composition of Fruits and Vegetable By-Products 2877.4 Extraction of Bioactives from Fruits and Vegetables 2887.5 Processing Methods Used for Development of Functional Foods from Fruits and Vegetables 2977.5.1 Fermentation 2977.6 Fruits and Vegetable-Based Nutraceuticals 3047.7 Influence of Processing Methods on Functional Ingredients 3077.8 Influence of Storage on Functional Ingredients 3097.9 Future of Functional Foods 3118 Microbes as Bio-Factories for the Valorization of Fruit and Vegetable Processing Wastes 321Shivali Banerjee and Amit Arora8.1 Introduction 3228.2 Microbial Bio-Processing of Fruit and Vegetable Wastes 3228.3 Valuable Commodities from Fruit and Vegetable Waste 3258.4 Technical Challenges, Economics and Future Prospective 3398.5 Conclusion 3409 Solid-State Fermentation 355Manish Tiwari, Rashmin Dhingani, Nandani Goyal, Bhavesh Joshi and R.V. Prasad9.1 Introduction 3569.2 History of Solid-State Fermentation (SSF) 3599.3 Factors Affecting SSF 3609.4 Types of Solid-State Fermentation 3659.5 Application of SSF Carried Out on Inert Support Materials 3689.6 Modern Aspects of Solid-State Fermentation 3739.7 Challenges to SSF 3849.8 Conclusions 38510 Pigments Produced by Fungi and Bacteria from Extreme Environments 393Graciéle Cunha Alves de Menezes, Tiago Daniel Madureira de Medeiros, Igor Gomes de Oliveira Lima, Maurício Bernardo da Silva, Aline Cavalcanti de Queiroz, Alysson Wagner Fernandes Duarte, Valéria Maia de Oliveira, Luiz Henrique Rosa and Juliano Lemos Bicas10.1 Introduction 39410.2 Extreme Environments 39710.3 Extremophilic Microorganisms 39811 Commercially Available Databases in Food Microbiology 441Priyanka Rohilla, Anju Kumari, Sapna Birania and Monika11.1 Introduction 44211.2 Functions of a Databases 44211.3 Need for Databases 44311.4 Predictive Microbiology in Foods 44411.5 Predictive Microbiology and Its Models 44611.6 Rapid Methods of Data Generation 44811.7 Predictive Models 44911.8 Guidelines for Modeling the Shelf Life of Foods 45911.9 Databases in Foods 46011.10 QMRA (Quantitative Microbial Risk Assessment) 46211.11 Other Databases 46311.12 Future Prospects 463References 464Index 469