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dc.contributor.author
Campos, Carmen Adriana
dc.contributor.author
Castro, Marcela Paola
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Rivas, Franco Paolo
dc.contributor.author
Schelegueda, Laura Inés
dc.contributor.other
Méndez Vilas, A.
dc.date.available
2021-02-22T12:56:01Z
dc.date.issued
2013
dc.identifier.citation
Campos, Carmen Adriana; Castro, Marcela Paola; Rivas, Franco Paolo; Schelegueda, Laura Inés; Bacteriocins in food: evaluation of the factors affecting their effectiveness; Formatex Research Center; 2; 2013; 994-1004
dc.identifier.isbn
978-84-942134-0-3
dc.identifier.uri
http://hdl.handle.net/11336/126181
dc.description.abstract
Bacteriocins are ribosomally synthesized antibacterial peptides or proteins secreted mainly by lactic acid bacteria. They exhibit activity against food-borne pathogens and are generally recognized as safe compounds. Use of bacteriocins in food preservation offers several benefits, among them: it reduces the use of chemical preservatives and decreases the extension of thermal treatments. Bacteriocins can be produced in situ by the inoculation of the bacteriocin producer strain or can be produced ex situ and added to the food as antimicrobial additives. Each form presents advantages and disadvantages. Moreover, the composition of the food and the interaction with other preservation factors affect bacteriocin production and its antimicrobial activity. The main objective of this chapter is to review the bibliography concerning the factors affecting the in situ production of bacteriocins and its effectiveness. Also, the efficiency of bacteriocins added as antimicrobials will be discussed. Meat, meat products and fish will be covered with special emphasis. This information will help to choose the conditions that assure the effectiveness of bacteriocins and contribute to improve the safety and quality of food products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Formatex Research Center
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
BACTERIOCIN
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EFFECTIVENESS IN FOOD
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Bacteriocins in food: evaluation of the factors affecting their effectiveness
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-12-04T19:39:14Z
dc.journal.volume
2
dc.journal.pagination
994-1004
dc.journal.pais
España
dc.journal.ciudad
Badajoz
dc.description.fil
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
dc.description.fil
Fil: Rivas, Franco Paolo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina. Universidad Nacional del Chaco Austral; Argentina
dc.description.fil
Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.conicet.paginas
2008
dc.source.titulo
Microbial pathogens and strategies for combating them: science, technology and education
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