Naslov
Bacteriocins of lactic acid bacteria – a natural preservative in cheese production

Autori
Bendelja Ljoljić, Darija ; Kos, Ivica ; Vnučec, Ivan ; Širić, Ivan ; Dolenčić Špehar, Iva

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of the 48th Food Quality and Safety Conference / Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav - Brno, 2022, 110-117

ISBN
978-80-7509-828-3

Skup
48th Food Quality and Safety Conference (Ingrovy dny 2022)

Mjesto i datum
Brno, Češka Republika, 01.03.2022. - 03.03.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
lactic acid bacteria, causative agents, natural preservatives, nisin, cheese

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA