Microbial Control with Bacteriocins from Lactic Acid Bacteria
نویسندگان
چکیده
منابع مشابه
Bacteriocins from lactic acid bacteria: production, purification, and food applications.
In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This is mainly due to the production of organic acids, but also of other compounds, such as bacteriocins and antifungal peptides. Several bacteriocins with industrial potential have been purified and characterized. The kinetics of bacteriocin production by LAB in relation to process factors have been studi...
متن کاملBiological preservation of foods–Bacteriocins of lactic acid bacteria
Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. To date, nisin is the only bacteriocin that has found practical applications in some industrially processed foods. Its antibacterial activity and possible use as a biopreservative has been studied in a large number of food systems. ...
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This study presents the characterization of eight bacteriocins produced by lactic acid bacteria (LAB) previously isolated from a traditional cheese, Pico cheese. All isolates were active against Listeria monocytogenes and only three against Clostridium perfringens. Bioactivity was studied after treatment with different enzymes, organic solvents, surfactants, temperature, pH and NaCl. The antimi...
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Bacteriocins produced by lactic acid bacteria (LAB) are well-recognized for their potential as natural food preservatives. These antimicrobial peptides usually do not change the sensorial properties of food products and can be used in combination with traditional preservation methods to ensure microbial stability. In recent years, fruit products are increasingly being associated with food-borne...
متن کاملNovel method to extract large amounts of bacteriocins from lactic acid bacteria.
Antimicrobial peptides, bacteriocins, produced by lactic acid bacteria were adsorbed on the cells of producing strains and other gram-positive bacteria. pH was a crucial factor in determining the degree of adsorption of these peptides onto cell surfaces. In general, between 93 and 100% of the bacteriocin molecules were adsorbed at pHs near 6.0, and the lowest (< or = 5%) adsorption took place a...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2008
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.103.223