However, when spores germinate they lose the majority of their resistance traits, making them susceptible to a variety of food processing treatments. They are of particular concern to the food industry due to their thermal and chemical resistance in their dormant state. Bacterial spores are common contaminants of food products, and their outgrowth may cause food spoilage or food-borne illness. These features are particularly attractive from the perspective of controlling sporeforming bacteria. Bacteriocins also show additive/synergistic effects when used in combination with other treatments, such as heating, high pressure, organic compounds, and as part of food packaging. With consumers becoming more concerned about the levels of chemical preservatives present in food, bacteriocins offer an alternative, more natural approach, while ensuring both food safety and product shelf life. Indeed, the prototypic bacteriocin, nisin, is produced by Lactococcus lactis, and is licensed in over 50 countries. Many bacteriocins are produced by food grade lactic acid bacteria (LAB). 4College of Science, Engineering and Food Science, University College Cork, Cork, Irelandīacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria.3APC Microbiome Institute, University College Cork, Ireland.2Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.1School of Microbiology, University College Cork, Cork, Ireland.
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