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Title: Biological preservation of foods–Bacteriocins of lactic acid bacteria
Authors: Jeevaratnam, K
Jamuna, M
Bawa, A S
Keywords: biological preservation
lactic acid bacteria
food-borne pathogens
food spoilage bacteria
Issue Date: Oct-2005
Publisher: CSIR
IPC CodeInt. Cl.7 A23L3/3571
Abstract: Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. To date, nisin is the only bacteriocin that has found practical applications in some industrially processed foods. Its antibacterial activity and possible use as a biopreservative has been studied in a large number of food systems. Its application for the control of some pathogens and food spoilage organisms has been approved in a number of countries. Limited studies have shown that pediocins from several Pediococcus strains can also be used effectively in food systems to control Listeria monocytogenes. This review discusses the potential of lactic acid bacteria and their principal antimicrobial peptides, bacteriocins in biological preservation of foods. It is anticipated that the advances in bacteriocins research and combination treatments for food preservation will benefit both the consumer and the producer.
Page(s): 446-454
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Source:IJBT Vol.04(4) [October 2005]

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