Bacteriocins produced by lactic acid bacteria and their use for food preservation

With the shift in consumer preference to foods minimally processed and free from chemical preservatives, bacteriocins produced by lactic acid bacteria (LAB) have received much attention due to their potential use as natural food preservative& It has been shown that nisin, the only bacteriocin ap...

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Bibliographic Details
Published inTohoku journal of agricultural research Vol. 55; no. 1-2
Main Authors Yoneyama, H. (Tohoku Univ., Sendai (Japan)), Ando, T, Katsumata, R
Format Journal Article
LanguageEnglish
Published 25.11.2004
Subjects
BACTERIOCINS
CONSUMER BEHAVIOUR
FOODS
LACTIC ACID BACTERIA
PRESERVATION
PRESERVATIVES
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Summary:With the shift in consumer preference to foods minimally processed and free from chemical preservatives, bacteriocins produced by lactic acid bacteria (LAB) have received much attention due to their potential use as natural food preservative& It has been shown that nisin, the only bacteriocin approved so far, and some of the newly isolated novel bacteriocrns are effective biopreservatwes in certain food systems in which concentrated bacteriocin preparations or the bacteriocin-producing strains have been used. Here, the state of this subject at present is outlined.
Bibliography:Q02
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2005004685
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ISSN:0040-8719