Bread staling and microbial growth is a complex physiochemical change that occurs during bread storage mainly reducing the quality and consumer acceptance. It is significant to understand the causes of physical, chemical, and microbial spoilage of bakery products in the food industry, to prevent quality decay and economic loss for manufacturers and consumers. Traditional packaging has limitations in protecting and preserving the final products’ safety, hygiene, and quality. Effective novel strategies must be included in food packaging, especially to minimize the organoleptic losses of baked foods during their shelf life. Furthermore, owing to the spread of foodborne diseases, which directly affect the safety of the products, customer demand is increasing significantly to reduce the use of synthetic preservatives instead of natural ones. Innovative packaging is altering the way food items are packed in several ways to extend and monitor product shelf life. Traditional packaging includes packaging food in synthetic polymer film; however, modern technology allows them to interact with active/functional substances. This paper discusses innovative bread packaging strategies such as modified atmosphere packaging (MAP), active packaging (AP), intelligent packaging (IP), biosensor, and nano packaging. Furthermore, MAP and AP have received greater attention in this study due to their considerable effect in prolonging the shelf life of bread and naturally preventing fungal activity, and have gained a lot of interest among producers and consumers in recent years.
Gastrointestinal (GI) microflora is an important system in the host, as it has both pathogenic and probiotic bacteria. Most of the studies were focused on the human gut microflora and the available information on the intestinal microflora of goats was limited. This urged the need to inspect the impacts of the goatʼs gut microflora. Metagenomic investigation of probiotic bacteria in the GI tract of goat is one of the challenging streams because of the less available data of the uncultivable bacteria. In our report, comparative analysis of metagenomic and enrichment samples of goat intestinal content was done and this approach will be helpful in analyzing the identification of uncultivable and cultivable probiotic bacteria. This study mainly focused on three key probiotic adhesion genes, such as EF-Tu, mapA, and mub. The GI of four different goats were investigated for these genes. The data from this study showed that there is a wide diversity of these genes among goat intestinal samples. K E Y W O R D S adhesion genes, DNA, goat intestinal fluid, metagenome, probiotics J Cell Biochem. 2019;120:12422-12428. wileyonlinelibrary.com/journal/jcb 12422 |
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