A review on bacteriocins as food biopreservatives
سال انتشار: 1391
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 1,120
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شناسه ملی سند علمی:
IECFP01_051
تاریخ نمایه سازی: 22 مهر 1394
چکیده مقاله:
Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of bacteria. Many lactic acid bacteria (LAB) produce bacteriocins with rather broad spectra of inhibition. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. These natural preservatives can control the growth of spoilage and pathogenic bacteria in foods. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. Immobilized bacteriocins can also find application for development of bioactive food packaging. The effectiveness ofbacteriocins is often dictated by environmental factors like pH,temperature, food composition and structure, as well as the food microbiota. Foods must be considered as complex ecosystems in which microbial interactions may have a great influence on the microbial balance and proliferation of beneficial or harmful bacteria.
کلیدواژه ها:
نویسندگان
Zohreh Hasebi
Food science and technology department Tabriz University Tabriz, Iran
Reza Rezaee Mokarram
Food science and technology department Tabriz University Tabriz, Iran
Mohammad Amin Hejazi
Agriculture Biotechnology Research Institute of Iran Tabriz, Iran
Mahmood Sowti
Food science and technology department Tabriz University Tabriz, Iran