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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 237 - 251 (15page)
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Lactic acid bacteria prevent the contamination of food products by inhibiting proliferation of pathogenic bacteria. This is done mainly by the production of lactic acid and antimicrobial peptides (AMPS) known as bacteriocins. The interest in these molecules resides in both their antimicrobial spectrum and safety for human health. The application of bacteriocins or producer strains has been considered to avoid the development of pathogenic bacteria, as most bacteriocins have significant inhibitory activity against food pathogens, such as Listeria monocytogenes. This article describes the classification, structure, mode of action, biosynthesis, and main applications of bacteriocins in different fields: agri-food, aquaculture, and medicine.
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참고문헌 (130)
참고문헌 신청
Moumene H / 2013 / QualitéHygiénique des olives de table vendus en vrac dans la région Marrakech-Tensift El Hawz / Technol. Labo 8:32
Amund OD / 2016 / Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria / Can. J. Microbiol 62:715~725
Hegarty JW / 2016 / Bacteriocin production: a relatively unharnessed probiotic trait? / F1000Res 5:2587
Heperkan D / 2013 / Microbiota of table olive fermentations and criteria of selection for their use as starters / Front. Microbiol 4:143
Bleve G / 2014 / Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives / Front. Microbiol 5:570
Amund OD / 2016 / Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria / Can. J. Microbiol 62:715~725
Hegarty JW / 2016 / Bacteriocin production: a relatively unharnessed probiotic trait? / F1000Res 5:2587
Heperkan D / 2013 / Microbiota of table olive fermentations and criteria of selection for their use as starters / Front. Microbiol 4:143
Bleve G / 2014 / Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives / Front. Microbiol 5:570
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