Bacteriocins of lactic acid bacteria – a natural preservative in cheese production (CROSBI ID 717982)
Prilog sa skupa u zborniku | izvorni znanstveni rad
Podaci o odgovornosti
Bendelja Ljoljić, Darija ; Kos, Ivica ; Vnučec, Ivan ; Širić, Ivan ; Dolenčić Špehar, Iva
engleski
Bacteriocins of lactic acid bacteria – a natural preservative in cheese production
Bacteriocins are proteins produced by many bacteria that can inactivate and inhibit related but also different microbial species. Most known bacteriocins are synthesised by lactic acid bacteria (LAB) and some of the most studied are nisin, pediocin and lacticin. They are used in milk production and dairy products as natural preservatives to prevent the growth and multiplication of pathogenic and spoilage bacteria, to improve the quality and sensory properties of cheese and to suppress biofilms in dairies. However, as a natural preservative, only nisin is included in the European list of approved food additives. However, according to previous studies, many other LAB bacteriocins are also considered safe natural preservatives in dairy production.
lactic acid bacteria, causative agents, natural preservatives, nisin, cheese
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Podaci o prilogu
110-117.
2022.
objavljeno
Podaci o matičnoj publikaciji
Book of the 48th Food Quality and Safety Conference
Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav
Brno:
978-80-7509-828-3
Podaci o skupu
48th Food Quality and Safety Conference: Ingrovy dny 2022
pozvano predavanje
01.03.2022-01.03.2022
Brno, Češka Republika