Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria

Antimicrobial microbes-bacteriocin producing lactic acid bacteria

The contribution of lactic acid bacteria (LAB) to the improvement of food safety and stability of fermented foods has long been known. LAB overgrow other microorganisms of the same ecological niche in food products mainly due to lowering the pH, competing for nutrients, producing various antimicrobial substances such as organic acids, hydrogen peroxide, antibiotics and bacteriocins. Among these...

Isolation, screening and characterization of bacteriocin-producing lactic acid bacteria isolated from traditional fermented food.

100 lactic acid bacterial strains isolated from traditional fermented foods (yoghurt, milk cream, sour dough and milk) were screened for bacteriocin production. Twenty six strains producing a nisin-like bacteriocin were selected. Most of these isolates gave only a narrow inhibitory spectrum, although one showed a broad inhibitory spectrum against the indicator strains tested, this strain was de...

Lowering Biogenic Amine-Producing Bacteria, Decarboxylase Activity

6 7 Javier Calzada, Ana del Olmo, Antonia Picón, Pilar Gaya, and Manuel Nuñez 8 9 Departamento de Tecnología de Alimentos, INIA, Madrid, Spain 10 11 12 13 14 15 16 17 18 19 20 21 Address correspondence to Manuel Nuñez, [email protected] 22 23 24 25 26 27 28 Copyright © 2012, American Society for Microbiology. All Rights Reserved. Appl. Environ. Microbiol. doi:10.1128/AEM.03368-12 AEM Accepts, publi...

Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health.

Lactic acid bacteria (LAB) are very important in converting of agricultural products into safe, delicious and shelf stable foods for human consumption. The preservative activity of LAB in foods is mainly attributed to the production of anti-microbial metabolites such as organic acids and bacteriocins which enables them to grow and control the growth of pathogens and spoilage microorganisms. Bes...

BIOGENIC AMINE PRODUCING MICROORGANISMS IN WINE 47 Histamine-producing lactic acid bacteria in wine 48 Tyramine and phenylethylamine-producing lactic acid bacteria in wine 49 Putrescine producing lactic acid bacteria in wine 50 DETECTION OF BIOGENIC AMINE PRODUCING BACTERIA IN WINE