Naslov
Antimicrobial properties of food enterococci

Autori
Zdolec, Nevijo ; Kiš, Marta

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Lactic Acid Bacteria in Food Biotechnology. Innovations and Functional Aspects, Applied Biotechnology Reviews

Urednik/ci
Ray, Ramesh ; Paramithiotis, Spiros ; de Carvalho Azevedo, Vasco Ariston ; Montet, Didier

Izdavač
Elsevier

Grad
Amsterdam : Oxford : Cambridge

Godina
2022

Raspon stranica
195-203

ISBN
978-0-323-89875-1

Ključne riječi
lactic acid bacteria ; enterococci ; bacteriocins ; probiotics ; antimicrobial activity ; foodborne pathogens ; health benefits ; food safety and quality

Sažetak
The importance of enterococci in food biotechnology and food safety has been evaluated for decades. Their selection for use in food must be based on a rigorous safety assessment that considers the absence of virulence factors, antimicrobial resistance, or biogenic amine production. As part of the group of lactic acid bacteria (LAB), enterococci contribute to the technological developments of fermented foods and health benefits due to their strong probiotic capacity. The antimicrobial activity of bacteriocin-producing enterococci against foodborne pathogens and food spoilage bacteria has been tested in many food matrices and under many conditions. The use of enterocins as part of the concept of hurdle technology can lead to food production with improved shelf life and microbiological stability. For example, the antimicrobial properties are presented for the novel enterocin-producing strain Enterococcus faecalis EF-101 isolated from raw milk and tested in vitro against foodborne pathogens and food products.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA