FUNDAMENTALS AND PERSPECTIVES FOR THE USE OF BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA IN MEAT PRODUCTS
Elaine Cristina Pereira De Martinis, Virgínia Farias Alves, Bernadette Dora Gombossy de Melo Franco
Food Reviews International
Abstract
Bacteriocins of lactic acid bacteria (LAB) are proteinaceous compounds that may present antimicrobial activity towards important foodborne pathogens and spoilage-related microflora. Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems. Despite the growing number of articles describing the isolation of bacteriocinogenic strains, genetic determinants for production, as well as the purification and biochemical characterization of these inhibitory substances, there are only limited reports of successful application of bacteriocins to meats. This paper presents a critical review of the methods available for screening of bacteriocin-producing LAB strains from meats and also discusses the proposed mechanisms of action for LAB bacteriocins. Additionally, an overview of the Brazilian experience in the application of LAB bacteriocins to meats and meat products is given.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
bacteriocin-producing strains or purified bacteriocins have great potential of use in biologically based food preservation systems
“Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems.”
bacteriocins of lactic acid bacteria (LAB) present antimicrobial activity
“Bacteriocins of lactic acid bacteria (LAB) are proteinaceous compounds that may present antimicrobial activity towards important foodborne pathogens and spoilage-related microflora.”