Bacteriocinogenic LAB from cheeses – Application in biopreservation?
作者： Lorenzo Favaro , Ana Lúcia Barretto Penna , Svetoslav Dimitrov Todorov
DOI: 10.1016/J.TIFS.2014.09.001
关键词: Food science 、 Bacteria 、 Bacteriocin 、 Biotechnology 、 Biology 、 Biopreservation 、 Spoilage bacteria 、 Lactic acid
摘要: Over the last decade, there has been an explosion of basic and applied research on lactic acid bacteria bacteriocins, because their potential as biopreservatives inhibition growth spoilage bacteria. Although bacteriocins can be produced during cheese production, titers are much lower than those achieved in vitro fermentations under optimal physical chemical conditions. Safety technological traits bacteriocinogenic (LAB) have to considered before wide-spread applications. This review described perspectives hurdles solved in order definitively disclose production safe healthy commodities.
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