Document Detail


Application of bacteriocins in vegetable food biopreservation.
MedLine Citation:
PMID:  18022269     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Bacteriocins are generally recognized as "natural" compounds able to influence the safety and quality of foods. In the past years, a lot of works have been aimed to the detection, purification and characterisation of bacteriocins, as well as to their use in food preservation strategies. A list of review articles dealing with the application of bacteriocins to the protection of foods of animal origin is also available in literature, but it lacks for a summary on the utilization of bacteriocins in vegetable foods. These biopreservatives can be used in a number of ways in food systems and this paper mainly focuses on the state-of-the-art application of bacteriocins from lactic acid bacteria (LAB) to promote the microbial stability of both fermented and non-fermented vegetable food products using bacteriocinogenic strains as starter cultures, protective cultures or co-cultures and the employment of pure bacteriocins as food additives. In addition, applications of bacteriocins from non-LAB are also reviewed. The scopes of future directions of research are summarised.
Authors:
Luca Settanni; Aldo Corsetti
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Publication Detail:
Type:  Journal Article; Review     Date:  2007-09-08
Journal Detail:
Title:  International journal of food microbiology     Volume:  121     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2008 Jan 
Date Detail:
Created Date:  2008-01-14     Completed Date:  2008-04-07     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  123-38     Citation Subset:  IM    
Affiliation:
Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-Alimentare ed Ambientale, Università degli Studi di Teramo, V. C.R. Lerici 1, 64023 Mosciano Sant'Angelo (TE), Italy.
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MeSH Terms
Descriptor/Qualifier:
Bacteria / drug effects*,  growth & development
Bacteriocins / biosynthesis,  pharmacology*
Consumer Product Safety
Fermentation
Food Contamination / prevention & control*
Food Microbiology
Food Preservation / methods*
Food Preservatives / pharmacology*
Humans
Lactobacillus / metabolism
Vegetables / microbiology*
Chemical
Reg. No./Substance:
0/Bacteriocins; 0/Food Preservatives

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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