Molecular Techniques in Food Biology

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety. Traditional morphological, physiological, and biochemical techniques for the detection, differentiation, and identification of microorganisms have severe limitations. As an alternative, many of those responsible for monitoring food safety are turning to molecular tools for identifying foodborne microorganisms. This book reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in probiotics, and harmful ones responsible for foodborne illness and food quality control problems.

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability brings together contributions by leading international authorities in food biology from academe, industry, and government. Chapters cover food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and food science and technology. Throughout, special emphasis is placed on novel molecular techniques relevant to food biology research and for monitoring and assessing food safety and quality.

• Brings together contributions from scientists at the leading edge of the revolution in molecular food biology
• Explores how molecular techniques can satisfy the dire need to deepen our understanding of how microbial communities develop in foods of all types and in all forms
• Covers all aspects of food safety and hygiene, microbial ecology, food biotechnology and bio-processing, food authenticity, food origin traceability, and more

• Fills a yawning gap in the world literature on food traceability using molecular techniques This book is an important working resource for professionals in agricultural, food science, biomedicine, and government involved in food regulation and safety. It is also an excellent reference for advanced students in agriculture, food science and food technology, biochemistry, microbiology, and biotechnology, as well as academic researchers in those fields.

  Aly Farag El Sheikha, PhD is a Researcher at Department of Biology, McMaster University, Hamilton, Ontario, Canada Robert Levin, PhD is a Professor Emeritus at Department of Food Science at the University of Massachusetts, Amherst, MA, USA Jianping Xu, PhD is a Professor at Department of Biology at McMaster University, Hamilton, Ontario, Canada

Auteur
Aly Farag El Sheikha, PhD is a Researcher at Department of Biology, McMaster University, Hamilton, Ontario, Canada Robert Levin, PhD is a Professor Emeritus at Department of Food Science at the University of Massachusetts, Amherst, MA, USA Jianping Xu, PhD is a Professor at Department of Biology at McMaster University, Hamilton, Ontario, Canada

Contenu
List of Contributors xiii

Preface xvii

Acknowledgments xix

Section I General Topics 1

1 How to Determine the Geographical Origin of Food by Molecular Techniques ***3
Aly Farag El Sheikha*

1.1 Linkage Between Food and Its Geographical Origin: Historical View 3

1.2 Scope and Approach 4

1.3 Definitions Related to Tracking of Food Origins 4

1.4 Driving Forces for Determining the Geo?]origin of Food 8

1.5 Geo?] origin Determination Evolution of Molecular Techniques 13

1.6 Pros and Cons of Molecular Techniques Used as Geo?]Discriminative Tools of Food 16

1.7 Conclusions 17

References 18

2 Unraveling Pathogenic Behavior of Phytopathogens through Advanced Molecular Techniques ***27
Avantina S. Bhandari and Neeta Sharma*

2.1 Introduction 27

2.2 Plant Pathogens: A Menace to Agricultural Productivity 28

2.3 Future Directions 38

References 39

3 Molecular Characterization of Ochratoxigenic Fungal Flora as an Innovative Tool to Certify Coffee Origin ***47
Aly Farag El Sheikha and Nadege Donkeng Nganou*

3.1 Introduction: Coffee Factsheet 47

3.2 The Microflora of Coffee 50

3.3 Detection of Ochratoxigenic Fungi in Coffee by Molecular Techniques 55

3.4 Using Molecular Detection of OTA?]producing Fungi to Certify Coffee Origin: Is it Possible? 57

3.5 Conclusions and Future Perspectives 63

References 63

4 Molecular and Omics Techniques for Studying Gut Microbiota Relevant to Food Animal Production ***71
Joshua Gong, Chengbo Yang, and Ehsan Khafipour*

4.1 Introduction 71

4.2 Methods for Studying Gut Microbiota Composition 72

4.3 Culture?] independent Techniques 72

4.4 Tools for Functional Studies of Gut Microbiota 75

4.5 Omics 76

4.6 Animal Models 78

4.7 Bioinformatics 79

4.8 Application in Poultry and Swine Research 80

4.9 Integrated Approaches for Studying Gut Microbiome 83

4.10 Conclusions and Future Directions 84

Acknowledgments 85

References 85

5 Molecular Techniques for Making Recombinant Enzymes Used in Food Processing ***95
Wenjing Hua, Aly Farag El Sheikha, and Jianping Xu*

5.1 Introduction 95

5.2 Molecular Strategies to Produce Recombinant Enzymes Used in the Food Industry 96

5.3 Applications and Safety Issues of Enzymes in the Food Industry 106

5.4 Conclusions and Future Perspectives 109

References 110

Section II Fruits and Vegetables 115

6 Molecular Identification and Distribution of Yeasts in Fruits ***117
Justine Ting, Rui Xu, and Jianping Xu*

6.1 Introduction 117

6.2 Molecular Methods for Distinguishing Yeast Species and Strains 118

6.3 Yeast Diversity in Wild/fresh Fruits 120

6.4 Yeast Diversity in Processed Fruits 134 6.5 Conclusions and Future Perspectives 141...