FUNDAMENTALS AND PERSPECTIVES FOR THE USE OF BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA IN MEAT PRODUCTS
- 10 January 2002
- journal article
- Published by Informa UK Limited in Food Reviews International
- Vol. 18 (2-3), 191-208
- https://doi.org/10.1081/fri-120014688
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.Keywords
This publication has 32 references indexed in Scilit:
- PURIFICATION AND MECHANISTIC ACTION OF A BACTERIOCIN PRODUCED BY A BRAZILIAN SAUSAGE ISOLATE, LACTOBACILLUS SAKE 2aJournal of Food Safety, 2002
- Atividade antimicrobiana de bactérias lácticas de embutidos curados frente a Listeria monocytogenesArquivo Brasileiro de Medicina Veterinária e Zootecnia, 2000
- Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat productsMeat Science, 1998
- Nisin induces changes in membrane fatty acid composition of Listeria monocytogenes nisin-resistant strains at 10°C and 30°CJournal of Applied Microbiology, 1997
- Food preservation by hurdle technologyTrends in Food Science & Technology, 1995
- Evidence that dissipation of proton motive force is a common mechanism of action for bacteriocins and other antimicrobial proteinsInternational Journal of Food Microbiology, 1994
- Resistance of Listeria monocytogenes to the bacteriocin nisinInternational Journal of Food Microbiology, 1994
- Genetics of bacteriocins produced by lactic acid bacteriaFEMS Microbiology Reviews, 1993
- Bacteriocin production by lactic acid bacteria: potential for use in meat preservationTrends in Food Science & Technology, 1991
- Nisin and its application as a food preservativeInternational Journal of Dairy Technology, 1990