Artículo
Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
Pujato, Silvina
; Mercanti, Diego Javier
; Briggiler Marcó, Mariángeles
; Capra, María Luján
; Quiberoni, Andrea del Lujan
; Guglielmotti, Daniela Marta
Fecha de publicación:
08/2024
Editorial:
Frontiers Media
Revista:
Frontiers in Food Science and Technology
ISSN:
2674-1121
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thusholding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods.Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as anatural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Pujato, Silvina; Mercanti, Diego Javier; Briggiler Marcó, Mariángeles; Capra, María Luján; Quiberoni, Andrea del Lujan; et al.; Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods; Frontiers Media; Frontiers in Food Science and Technology; 4; 8-2024; 1-8
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