Abstract:
:Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the like-bacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.
journal_name
Biocontrol Scijournal_title
Biocontrol scienceauthors
Hernández-Aquino S,Miranda-Romero LA,Fujikawa H,Maldonado-Simán EJ,Alarcón-Zuñiga Bdoi
10.4265/bio.24.185subject
Has Abstractpub_date
2019-01-01 00:00:00pages
185-192issue
4eissn
1342-4815issn
1884-0205journal_volume
24pub_type
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