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Library of Congress Cataloging‐in‐Publication Data
Names: Poltronieri, Palmiro, editor.
Title: Microbiology in dairy processing : challenges and opportunities / edited by Palmiro Poltronieri.
Description: Hoboken, NJ : John Wiley & Sons, 2017. | Series: IFT Press series | Includes index. | Identifiers: LCCN 2017016747 (print) | LCCN 2017035565 (ebook) | ISBN 9781119114970 (pdf) | ISBN 9781119114987 (epub) | ISBN 9781119114802 (cloth)
Subjects: LCSH: Dairy microbiology. | Dairy processing.
Classification: LCC QR121 (ebook) | LCC QR121 .M54 2017 (print) | DDC 579.3/7–dc23
LC record available at https://lccn.loc.gov/2017016747
Cover Design: Wiley
Cover Images:(Background Image) © karandaev/Gettyimages; (Inset Images: from top to bottom) © nicolas_/Gettyimages; © WitthayaP/Shutterstock; © Maurizio Milanesio/Shutterstock
Iolanda Altomonte
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Maria Aponte
Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy
Stefania Arioli
Department of Food Environmental Nutritional Sciences (DeFENS), University of Milan, Milan, Italy
Marta Ávila Arribas
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain
François Baglinière
Department of Microbiology, Federal University of Viçosa, Minas Gerais, Brazil
Giovanna Battelli
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy
Giuseppe Blaiotta
Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Avellino, Italy
Milena Brasca
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy
Cinzia Caggia
Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
Cesare Cammà
Istituto Zooprofilattico Sperimentale ‘G. Caporale’, Teramo, Italy
Domenico Carminati
CREA‐ZA, Centro di ricerca Zootecnia e Acquacoltura, sede di Lodi, Italy
Laura Cavallarin
CNR‐ISPA, Institute of Sciences of Food Productions, Dipartimento di Scienze Veterinarie dell’Università di Torino, Grugliasco, TO, Italy
Luca Simone Cocolin
Settore di Microbiologia agraria e Tecnologie alimentari, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy
Fabio Dal Bello
Sacco System, Sacco srl, Cadonago (CO), Italy
Maria Cristina Dantas Vanetti
Department of Microbiology, Federal University of Viçosa, Minas Gerais, Brazil
Marilù Decimo
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy
Elisabetta Di Giannatale
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy
Paola Dolci
Settore di Microbiologia agraria e Tecnologie alimentari, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Italy
Sonia Garde Lopez‐Brea
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain
Giorgio Giraffa
CREA‐ZA, Centro di ricerca Zootecnia e Acquacoltura, sede di Lodi, Italy
Marzia Giribaldi
CREA‐IT, Research Centre for Engineering and Agro‐Food Processing, Turin, Italy
Maria Gabriella Giuffrida
CNR‐ISPA, Institute of Sciences of Food Productions, Dipartimento di Scienze Veterinarie dell’Università di Torino, Grugliasco, TO, Italy
Natalia Gómez‐Torres
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Madrid, Spain
Solimar Gonçalves Machado
Federal Institute of Education, Science and Technology of North of Minas Gerais, Campus Salinas, Minas Gerais, Brazil
Nicoletta Pasqualina Mangia
Department of Agriculture, University of Sassari, Italy
Mina Martini
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Giacomo Migliorati
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy
Diego Mora
Department of Food Environmental Nutritional Sciences (DeFENS), University of Milan, Milano, Italy
Stefano Morandi
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy
Alessandra Pino
Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
Palmiro Poltronieri
Institute of Sciences of food Productions (CNR‐ISPA), CNR, National Research Council of Italy, Lecce, Italy
Francesco Pomilio
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy
Cinzia Randazzo
Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
Franca Rossi
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy
Lorena Sacchini
Istituto Zooprofilattico Sperimentale, “G. Caporale”, Teramo, Italy
Tiziana Silvetti
ISPA‐CNR, Institute of Sciences of Food Productions, Milano, Italy
Gianluigi Scolari
Istituto di Microbiologia degli alimenti, Università Cattolica del Sacro Cuore, Piacenza, Italy
Panagiotis Sfakianakis
Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
Federica Salari
Department of Veterinary Sciences, University of Pisa, Pisa, Italy
Constantina Tzia
Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Greece
Koenraad van Hoorde
Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
Miriam Zago
CREA‐ZA, Centro di ricerca Zootecnia e Acquacoltura, sede di Lodi, Italy
Microbiology in Dairy Processing: Challenges and Opportunities is directed to the following: dairy scientists; dairy professionals in industry and academia; those in food science, dairy science and microbiology; intermediate course and post‐graduate students; trained laboratory personnel; and R&D and production personnel in dairy industry companies of all sizes. The idea to write this book came from the section “Questions” in the Researchgate community. I realised that there is a need to introduce lactic acid bacteria (LAB) growth media at various levels of expertise, from young researchers starting their laboratory work to food technologists devoted to microbiological analyses. Therefore, from this starting point, I searched the recent literature and produced a list of exceptionally interesting publications on how far the genomics field has advanced in its knowledge of LAB species in recent years. The chapters in this book reflect these advancements and offer a panoramic view of the research fields in which to apply these advancements in knowledge, either for LAB and dairy‐associated species and their applications in dairy productions and for the technologies to maintain the milk products safe and devoid of undesired pathogens and milk spoilage bacteria. The challenges of dairy microbiology are either to maintain the product safety devoid of undesired bacteria that may spoil the quality and change the taste or to the further advancement in the microbiota and the interaction among bacteria at community level. The opportunities remain in the exploration of the biodiversity of LAB and dairy‐associated species, either at genome rearrangements and horizontal gene transfer or at the biochemistry level, to produce novel dairy products that are low fat, low salt, or with beneficial properties for human health.
Microbiology in Dairy Processing: Challenges and Opportunities introduces and reviews the knowledge regarding dairy technologies and lactic acid bacteria (LAB) and dairy‐associated species in the fermentation of dairy products for laboratory technicians and researchers and students learning the protocols for LAB isolation and characterisation. It provides application notes useful in laboratories of food technology departments and for students and researchers studying all aspects of the milk‐processing industry, from microbiology to food productions.
The chapters deal with the industrial processing of milk – the problems solved and those still affecting the processes, from microfiltration to deterioration of stored milk in cold by psychrotrophic bacteria (such as Pseudomonas fragi) and by spore‐forming bacteria – and cheese‐manufacturing technologies. The book introduces culture methods and species‐selective growth media to grow, separate and characterise LAB and dairy‐associated species, molecular methods for species identification and strain characterization, Next Generation Sequencing for genome characterization, comparative genomics, phenotyping, and current applications in dairy and non‐dairy productions, as well as the potential future exploitation of the culture of novel strains with useful traits (probiotics, fermentation of sugars, metabolites produced, bacteriocins).
Chapter 1 introduces the quality and properties of milk fats and differences in milks of various origin. Chapter 2 overviews the spore‐forming bacteria associated with milk. Chapter 3 discusses the problem of psychrotrophic bacteria in milk deterioration. Chapter 4 presents the various types of industrial milk according to the freshness and quality. Chapter 5 presents the advancements in LAB and dairy‐associated species genomics and strain differences, related to gene content and their applications. Chapter 6 presents very broadly the biochemistry of LAB and dairy‐associated species. Chapter 7 reviews selective growth media for different species of LAB and non‐LAB dairy‐associated bacteria. Chapter 8 introduces the molecular tools for strain identification and characterization. Chapter 9 discusses the bacteriocin‐producing LAB species and their potential applications in food products. Chapter 10 analyses in detail the complex interactions among starter and non‐starter strains. Chapter 11 reviews the physical‐chemical properties of milk cream products and technological processes involving milk fats and cream‐derived products. Chapter 12 analyses technological traits of lactic acid bacteria, their industrial relevance and new perspectives. Chapter 13 overviews LAB bacteriophages in dairy products, their problems and solutions. Chapter 14 details the application of LAB as a cell factory for delivering functional biomolecules in dairy products. Chapter 15 reviews the dairy technologies applied to yogurt production. Finally, Chapter 16 introduces properties of milk proteins, the differences in amino acids of protein variants, and the potential to originate bioactive peptides and the proteolysis by co‐fermenting LAB species, a process that may ensure the safety and healthiness of the fermented products, as assessed by EFSA authority. Last, the potential for milks of different origin to be administered to individuals suffering of milk allergies or intolerance is discussed.
The contributions of all members of staff at Wiley–IFT who were involved with writing and reviewing the draft of this book are thankfully acknowledged. This book was made possible thanks to the support of colleagues and professors from Italy, Spain, Belgium, Greece, and Brazil. Among others, I would like to thank Dr. Bruno Battistotti, whose course in dairy technologies opened my mind and my working perspectives during my first years of research; Dr. Pier Sandro Cocconcelli, who introduced me to LAB molecular methods; Drs. Giuseppe Zacheo, Franco Dellaglio and Marco Gobbetti, for supervising microbial technologies and project proposals of my Institute; and Dr. Maria Morea for including me in her projects on “Microbiology for food quality and safety”. A special appreciation goes to the contributors of the book chapters and to AITeL, the Italian Association of Milk Technologists, providing the opportunity to meet and include some of the last‐minute contributors. Finally, I would like to thank the scientific community, the European Research Council (previously ESF), for the opportunity to work and collaborate with high‐level scientists in several international projects, such as Ferbev, Riboreg, TransBio, and COST 853 “Agricultural biomarkers for array technology”. This book was made possible thanks to the scientific vision of many other colleagues who, because of their schedule, could not be directly involved at this time, but whose work has enlightened the process of writing the chapters and the organization of the book.