Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety provides a comprehensive overview of the latest advancements in bio-based antimicrobial agents used to enhance food safety and agricultural production. This book highlights natural alternatives to chemical preservatives, focusing on surfactin, bacillomycin, fengycin, bacteriocins, and plant-based antimicrobials.
It explores their applications in controlling microbial contamination, improving crop health, and extending food shelf life. Key topics include biopreservation techniques, biological control of pathogens, and sustainable agricultural practices. With contributions from experts worldwide, this book is an essential resource for researchers, biotechnologists, microbiologists, food scientists, and industry professionals aiming to understand modern bio-safe methods for food preservation and crop protection.
Readership:
Undergraduate/Graduate, Research, Working Professional
Table of Contents
CONTENTS
FOREWORD
PREFACE
LIST OF CONTRIBUTORS
CHAPTER 1 SURFACTIN BIOSYNTHESIS AND ITS POTENTIAL APPLICATIONS IN AGRICULTURE AND FOOD SYSTEM
- Xiaoyu Chen, Huawei Liu and Zhaoxin Lu
INTRODUCTION
STRUCTURE AND PHYSICO-CHEMICAL PROPERTIES OF SURFACTIN
ANTIBACTERIAL MECHANISM
- Surfactin-membrane Interaction
- Others
THE REGULATORY NETWORK OF SURFACTIN BIOSYNTHESIS
- Upstream Precursor Supply Unit
- Intermediary Transcriptional Driving Unit
- Downstream Efflux and Resistance Unit
STRATEGIES OF MOLECULAR MODIFICATION FOR ENHANCING SURFACTIN
PRODUCTION
APPLICATIONS IN AGRICULTURE AND FOOD SYSTEM
- Surfactin Application in Agricultural Production
- Surfactin Application in Livestock and Aquaculture
SURFACTIN APPLICATION IN THE FOOD FIELD
CONCLUSION AND PROSPECTS
ACKNOWLEDGEMENT
REFERENCES
CHAPTER 2 BACILLOMYCIN PRODUCTION AND ITS APPLICATIONS IN CONTROLLING FUNGI AND MYCOTOXIN IN AGRICULTURE AND FOOD SYSTEMS
- Jing Sun and Yingjian Lu
INTRODUCTION
BACILLOMYCIN
- Types and Molecular Structure of Bacillomycin
- Biosynthesis of Bacillomycin
- Production of Bacillomycin
APPLICATIONS OF BACILLOMYCIN IN AGRICULTURE
- Antifungal and Biological Control
- Control Mycotoxins Production
APPLICATION OF BACILLOMYCIN IN THE FOOD SYSTEM
SAFETY OF BACILLOMYCIN
CONCLUSION AND FUTURE PERSPECTIVES
ACKNOWLEDGEMENT
REFERENCES
CHAPTER 3 FENGYCIN PRODUCTION AND ITS APPLICATIONS IN PLANT GROWTH AND POSTHARVEST QUALITY
- Xiaomei Bie
INTRODUCTION
SPECIES, STRUCTURE AND BIOLOGICAL PROPERTIES OF FENGYCIN
TYPE AND STRUCTURE
BIOLOGICAL PROPERTIES
BIOSYNTHESIS OF FENGYCIN
ANTIMICROBIAL MECHANISM OF FENGYCIN
INHIBITION OF CELL WALL SYNTHESIS
EFFECTS ON THE STRUCTURE OF CELL MEMBRANES
INHIBITION OF CELLULAR PROTEIN AND DNA SYNTHESIS
INHIBITION OF CELLULAR RESPIRATION
INDUCTION OF APOPTOSIS
MOLECULAR REGULATION AND MODIFICATION OF FENGYCIN SYNTHETASES
SUBSTITUTION AND DELETION OF NRPS SUBNITS, MODULES AND DOMAINS
COM STRUCTURAL DOMAIN MODIFICATIONS
METABOLIC REGULATION
FERMENTATION AND PRODUCTION OF FENGYCIN
POTENTIAL APPLICATIONS OF FENGYCIN
BIOLOGICAL CONTROL FOR PLANT PATHOGEN AND BIOREMEDIATION
- Biological Prevention for Plant Disease
- Bioremediation and Environmental Protection
FOOD INDUSTRY
- Postharvest Disease Control of Fruit and Vegetable
- Food Processing and Preservation
APPLICATION IN PHARMACEUTICAL INDUSTRY
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
CHAPTER 4 BREVIBACILLUS SP. AND BREVIBACILLIN: BIOSYNTHESIS, CLASSIFICATION, BIOACTIVITY, AND POTENTIAL APPLICATIONS
- Fanqiang Meng and Zhaoxin Lu
ANTIMICROBIAL PEPTIDES AND MECHANISM
- Linear Peptide
- Tostadin
- Gramicidin
CYCLIC PEPTIDE
CYCLIC DIPEPTIDE
GRAMICIDIN S
LOLOATINS
TYROCIDINE
LIPOPEPTIDES
BOGOROL
BREVIBACILLIN
BREVILATERIN
BL-A60
BT PEPTIDE
OTHER LIPOPEPTIDES
BIOSYNTHESIS OF ANTIMICROBIAL PEPTIDES
- Biosynthesis of Linear Peptide
- Gramicidin
CYCLIC PEPTIDE
- Gramicidin S.
TYROCIDINE
LIPOPEPTIDE SYNTHESIS
- Synthesis of Bogorol and Brevibacillin
SYNTHESIS OF BT PEPTIDES
OTHERS
REGULATION OF BIOSYNTHESIS
STRAIN SELECTION AND FERMENTATION
APPLICATION
PROBLEMS AND PROSPECTS
- Problems
- The Toxicity of Antimicrobial Peptides Limits their Application
LIMITED ANTIMICROBIAL RANGE
ACTIVITY IS SUSCEPTIBLE TO ENVIRONMENTAL CONDITIONS: LIPIDS IN FOODS
LACK OF ANIMAL AND CLINICAL TRIAL DATA
HIGH COST OF INDUSTRIALIZED PRODUCTION
THE SYNTHESIS MECHANISM OF SOME ANTIBACTERIAL SUBSTANCES IS STILL UNCLEAR
PROSPECTS
- Effective Alternatives to Antibiotics
ALTERNATIVE PRESERVATIVES IN FOOD
SUBSTITUTE ANTIBIOTICS IN FEED
TUMOR TREATMENT
GREEN PESTICIDES IN AGRICULTURAL PRODUCTION
CONCLUSION
ACKNOWLEDGEMENT
REFERENCES
CHAPTER 5 LAB BACTERIOCIN-BASED STRATEGIES FOR FOOD PRESERVATION
- Xinyi Pang and Yingjian Lu
INTRODUCTION
LAB BACTERIOCIN
- Bacteriocin Produced by LAB
- Classification
- Class I
- Class II
- Class III
- Class IV
- Antimicrobial Mechanisms of LAB Bacteriocin
APPLICATION OF LAB BACTERIOCIN FOR FOOD PRESERVATION
- Fruits and Vegetables
- Meat Products
- Dairy Products
- Seafood
USE OF BACTERIOCINS IN HURDLE TECHNOLOGY
- Combination of Bacteriocins with other Antimicrobials
- Essential Oils (EO)
- Bacteriophages
- Lysozyme
- Chemical Antimicrobials
- Bacteriocins and Heat Treatments
- Bacteriocins and Modified Atmosphere Packaging
- Bacteriocins and Nonthermal Treatments
- HPP
- PEF
- Other Nonthermal Processing Technology
CONCLUSION
REFERENCES
CHAPTER 6 APPLICATION OF Ε-POLY-L-LYSINE IN IMPROVING FOOD QUALITY AND SAFETY
- Ziyuan Wang, Zichen Wang, Zhilei Tan, Jiandong Cui and Shiru Jia
INTRODUCTION
MICROBIAL PRODUCTION OF Ε-PL
BIOLOGICAL ACTIVITIES OF Ε-PL
ANTIMICROBIAL ACTIVITIES OF Ε-PL
ANTIMICROBIAL MECHANISMS OF Ε-PL
ANTIMICROBIAL PROFILES OF Ε-PL
SAFETY OF Ε-PL
APPLICATION OF Ε-PL
FOOD PRESERVATIVE
FRESH-KEEPING PACKAGING MATERIAL
AGRICULTURE
CONCLUDING REMARKS
REFERENCES
CHAPTER 7 BACTERIOPHAGE CONTROL OF FOODBORNE PATHOGENS IN FOOD PRODUCTION
- Lu Liang and Ian F. Connerton
INTRODUCTION
- Pathogen-Associated Biofilms and Food Safety
- Listeria Monocytogenes
- Phage Bio-Sanitization against Listeria Monocytogenes in Seafood
- Phage Bio-Sanitization against Listeria Biofilms
- Campylobacter jejuni
- Phage Bio-Sanitization against C. jejuni in the Meat Industry
- Phage Bio-Sanitization against C. jejuni in Biofilms
- Salmonella
- Phage Bio-Sanitization against Salmonella in the Meat Industry
- Phage Bio-Sanitization against Salmonella in the Fruit and Vegetable Industry
- Phage Bio-Sanitization of Salmonella Biofilms
- Enterovirulent Escherichia coli
- Phage Bio-Sanitization against Escherichia coli in the Meat Industry
- Phage Bio-Sanitization of Escherichia coli in Biofilms
CONCLUDING REMARKS
FUTURE PERSPECTIVES
REFERENCES
CHAPTER 8 PLANT-BASED ANTIMICROBIALS-INNOVATIVE NATURAL FOOD PRESERVATIVES
- Wenqing Xu
INTRODUCTION
CRUDE PLANT EXTRACT
- Antimicrobial Property of Crude Plant Extract
- Scientific Approach for Acquiring Plant Antimicrobials
- Extraction Methods
Author
- Zhaoxin Lu
- Yingjian Lu
