A Natural Way of Food Preservation: Bacteriocins and applications
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer International Publishing
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Since the consumers demand foods produced without additives, new
friendly preservation strategies become significant in processing of foods.
Bacteriocins are ribosomally synthesized peptides produced from many bacterial
strains which are approved as natural due to being degraded by digestive enzymes.
In Lactic acid bacteria (LAB), many strains have been identified as bacteriocin producers.
In fact, nisin was approved by Food and Drug Administration (FDA) to be
used as food additive in some foods. Lacticin and pediocin producers, Lactococcus
lactis and Pediococcus acidilactici, respectively, have been used as protective cultures
in food system. Bacteriocins produced by some LAB have shown wide antimicrobial
activity against food related pathogens species such as Bacillus, Listeria,
Staphylococcus and Clostridium. However, in recent years bacteriocins having specifically
narrow-spectrum antimicrobial activity have been introduced.
Bacteriocins are used either directly in food systems or by the addition of producer
strains. In this way, it has been possible to prevent pathogenic microorganisms
in various fermented food products. However, the effectiveness of the LAB
bacteriocins may reduce due to their adsorption on to the hydrophobic surfaces and
degradation with proteases. Therefore, the combinational usage of bacteriocins with
other preservation methods, such as high hydrostatic pressure, pulse electrical field
or essential oils, were reported successful at inhibiting pathogens including
the Gram negatives.
In the first part of the chapter, the general introduction to bacteriocins and new
generation bacteriocins are discussed. In the second part, the applications of bacteriocins
in different food systems have been explained and the combinational usage
of bacteriocins together with different preservation methods have been exemplified.
Açıklama
Anahtar Kelimeler
Bacteriocin, Antimicrobial
Kaynak
Health and Safety Aspects of Food Processing Technologies
