Bacteriocinas de bactérias lácticas
| Autor: | Cláudia Rosa Moreno, Bernadette D.G.M. Franco |
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| Jazyk: | portugalština |
| Rok vydání: | 2002 |
| Předmět: | |
| Zdroj: | ConScientiae Saúde, Iss 1, Pp 9-15 (2002) |
| ISSN: | 1983-9324 1677-1028 |
| Popis: | Changes in consumer lifestyle have created a great demand for products such as ready to eat refrigerated food, fresh food (without adding chemical preservatives) and more nutritious food as well. (SILLS-LEVT, 1989; REINECCIUS, 1989). Some psychrotrophic food pathogens, such as Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli 0157:H7 and Aeromonas hydrophila have been emerging because of the increase in the demand for these products (LECHOWICH, 1988; MOTLAGH et al., 1991). Consequently this demand has brought up great interest in new technologies that will be able to both extent shelf life and enhance the microbiological safety of these products. Researches on bacteriocins from lactic acid bacteria have expanded exponentially for the last few years, because of their potential use as natural food preservative. It is assumed that since lactic acid bacteria happen naturally in many food fermentation, their bacteriocins are going to be easily accepted as food additives by healthy authorities and mainly by consumers (GONZALES et al., 1996). |
| Databáze: | OpenAIRE |
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