Application of Bacteriocins Produced from Lactic Acid Bacteria for Microbiological Food Safety
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- 2023.06.19
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- 2020.06
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서지정보
ㆍ발행기관 : 한국유산균학회
ㆍ수록지정보 : Current Topic in Lactic Acid Bacteria and Probiotics / 6권 / 1호
ㆍ저자명 : Lin Chen, Zhixuan Song, Shao Yi Tan, Hongfei Zhang, Hyun-Gyun Yuk
목차
Abstract
Introduction
Structure and Mode of Action
Bacteriocin-based InterventionStrategies for Food Preservation
Class I bacteriocins
Class II bacteriocins
Class III bacteriocins
Class IV bacteriocins
Applications and Challenges
Conclusion
References
영어 초록
Foodborne disease caused by pathogenic bacteria is one of main concerns in food industry. To supply safe food products, chemical and thermal intervention technologies have been widely applied in food industry, however these treatments have their own limitations. The concept of biopreservation has recently received increased attention in response to industrial and consumer demands. The biopreservation technologies mainly include bacteriocin, bacteriophage, bacteriophage-encoded enzymes, and endolysins. Among them, bacteriocins have been widely recognized as a main biopreservative and have also been most studied. Bacteriocins, mainly consisting of antibacterial peptides, may have bactericidal or bacteriostatic effect which could prolong the shelf-life as well as maintain safety of foods. This review article offers a brief research trend about bacteriocins, focusing on microbial food safety. The antimicrobial mechanism of bacteriocins has been discussed and some efforts to inactivate foodborne pathogens have been analyzed in this review article. The challenges facing the application of bacteriocins have also been evaluated. Thus, this review will provide insights for researchers working in bacteriocin as well as industry personnel looking for a new method for fighting foodborne pathogens.
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