In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria. The dairy industry now has a better understanding of biofilms and of approaches that may be adopted to reduce the impacts that biofilms have on manufacturing efficiencies and the quality of dairy products. Biofilms in the Dairy Industry provides a comprehensive overview of biofilm-related issues facing the dairy sector. The book is a cornerstone for a better understanding of the current science and of ways to reduce the occurrence of biofilms associated with dairy manufacturing. The introductory section covers the definition and basic concepts of biofilm formation and development, and provides an overview of problems caused by the occurrence of biofilms along the dairy manufacturing chain. The second section of the book focuses on specific biofilm-related issues, including the quality of raw milk influenced by biofilms, biofilm formation by thermoduric streptococci and thermophilic spore-forming bacteria in dairy manufacturing plants, the presence of pathogens in biofilms, and biofilms associated with dairy waste effluent. The final section of the book looks at the application of modelling approaches to control biofilms. Potential solutions for reducing contamination throughout the dairy manufacturing chain are also presented. Essential to professionals in the global dairy sector, Biofilms in the Dairy Industry will be of great interest to anyone in the food and beverage, academic and government sectors. This text is specifically targeted at dairy professionals who aim to improve the quality and consistency of dairy products and improve the efficiency of dairy product manufacture through optimizing the use of dairy manufacturing plant and reducing operating costs.

The Desk Encyclopedia of Microbiology aims to provide an affordable and ready access to a large variety of microbiological topics within one set of covers. This handy desk-top reference brings together an outstanding collection of work by the top scientists in the field. Covering topics ranging from the basic science of microbiology to the current "hot" topics in the field.* Provides a broad, easily accessible perspective on a wide range of microbiological topics* A synthesis of the broadest topics from the comprehensive and multi-volumed Encyclopedia of Microbiology, Second Edition * Helpful resource in preparing for lectures, writing reports, or drafting grant applications

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control.The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection.With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. - Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection - Examines biofilm formation by different micro-organisms such as samonella and food spoilage - Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment

**Selected for Doody's Core Titles® 2024 in Microbiology**Understanding Microbial Biofilms: Fundamentals to Applications focuses on the microbial biofilms of different environments. The book provides a comprehensive overview of the fundamental aspects of microbial biofilms, their existence in nature, their significance, and the different clinical and environmental problems associated with them. The book covers both the fundamentals and applications of microbial biofilms, with chapters on the introduction to the microbial community and its architecture, physiology, mechanisms and imaging of biofilms in nature and fungal, algal, and bacillus biofilm control. In addition, the book highlights the molecular and biochemical aspects of bacterial biofilms, providing a compilation of chapters on the bacterial community and communication from different environments. Finally, the book covers recent advancements in various aspects of microbial biofilms including the chapters on their biotechnological applications. All the chapters are written by experts who have been working on different aspects of microbial biofilms. - Illustrates fundamental aspects surrounding microbial biofilms, along with recent advancements - Provides an overview on the principal aspects of biofilms, i.e., formation, regulation, distribution, control, and application - Updates on the progress on biofilm regulation through 'omics' - Serves as a classical manual for all researchers, academicians, and students who would want complete insights on biofilms in a single resource - Covers all recent advancements and amendments on microbial biofilms

This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Scientific Study from the year 2013 in the subject Biology - Micro- and Molecular Biology, grade: A, Nirma University (Institute of Science), course: Microbiology, language: English, abstract: Extracts of Emblica officinalis seeds prepared by Microwave Assisted Extraction (MAE) method were evaluated for their antimicrobial property against planktonic form of certain human/plant pathogenic microbes. Additionally, seed extracts of E. officinalis, Tamarindus indica, Manilkara zapota, Phoenix sylvestris, Syzygium cumini, and selected phytocompounds were tested against multi-drug resistant Streptococcus mutans (a major pathogen associated with human dental caries) in its planktonic as well as biofilm form. Ability of these extracts to eradicate and kill S. mutans biofilm was investigated. E. officinalis extracts exerted bactericidal action against S. mutans, Pseudomonas aeruginosa, and Vibrio cholerae. Acetone extract of S. cumini, and curcumin were able to inhibit S. mutans at appreciably low concentrations of 50 μg/mL and 20 μg/mL respectively. T. indica and S. cumini seed extracts were able to kill ≥ 80% cells of S. mutans in biofilm, in the concentration range of 500-1000 μg/mL. These extracts were able to achieve ≥ 95% killing of S. mutans biofilm at concentrations ranging from 600-2000 μg/mL. Ability of the potent extracts to kill S. mutans biofilm did not seem to be much dependent on eradication of the biofilm. Extraction efficiency was found to have a good correlation with antibacterial activity.