Importance in dairy technology of bacteriocins produced by dairy starter cultures
Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and large heat-labile proteins (class III, e. g. helvetici...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Pamukkale University
2002-03-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089822 |
| _version_ | 1797915161806241792 |
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| author | Bedia Şimşek Osman Sağdıç Aynur Gül Karahan |
| author_facet | Bedia Şimşek Osman Sağdıç Aynur Gül Karahan |
| author_sort | Bedia Şimşek |
| collection | DOAJ |
| description | Bacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and large heat-labile proteins (class III, e. g. helveticin J). Many bacteriocins belonging to the first two groups can be successfully used to inhibit undesirable microorganisms in foods, but only nisin is produced industrially and is used as a food preservative. LAB and PAB develops easily in milk and milk products. LAB and PAB growth in dairy products can cause microbial interference to spoilage and pathogenic bacteria through several metabolits, specially bacteriocins. The review deals with the description of milk-borne bacteriocins and their application in milk and milk products either to extend the shelf life or to inhibit milk pathogens. |
| first_indexed | 2024-04-10T12:38:25Z |
| format | Article |
| id | doaj.art-6bfab5cf500d4c8da1ef09bbb514ee22 |
| institution | Directory Open Access Journal |
| issn | 1300-7009 2147-5881 |
| language | English |
| last_indexed | 2024-04-10T12:38:25Z |
| publishDate | 2002-03-01 |
| publisher | Pamukkale University |
| record_format | Article |
| series | Pamukkale University Journal of Engineering Sciences |
| spelling | doaj.art-6bfab5cf500d4c8da1ef09bbb514ee222023-02-15T16:14:28ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812002-03-01833353415000083890Importance in dairy technology of bacteriocins produced by dairy starter culturesBedia ŞimşekOsman SağdıçAynur Gül KarahanBacteriocins produced by Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are heterogeneous group of peptide inhibitors which include lantibiotics (class I, e. g. nisin), small heat-stable peptides (class II, e. g. pediocin PA-1) and large heat-labile proteins (class III, e. g. helveticin J). Many bacteriocins belonging to the first two groups can be successfully used to inhibit undesirable microorganisms in foods, but only nisin is produced industrially and is used as a food preservative. LAB and PAB develops easily in milk and milk products. LAB and PAB growth in dairy products can cause microbial interference to spoilage and pathogenic bacteria through several metabolits, specially bacteriocins. The review deals with the description of milk-borne bacteriocins and their application in milk and milk products either to extend the shelf life or to inhibit milk pathogens.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089822Bakteriosin, Starter kültürler, Süt teknolojisi |
| spellingShingle | Bedia Şimşek Osman Sağdıç Aynur Gül Karahan Importance in dairy technology of bacteriocins produced by dairy starter cultures Pamukkale University Journal of Engineering Sciences Bakteriosin, Starter kültürler, Süt teknolojisi |
| title | Importance in dairy technology of bacteriocins produced by dairy starter cultures |
| title_full | Importance in dairy technology of bacteriocins produced by dairy starter cultures |
| title_fullStr | Importance in dairy technology of bacteriocins produced by dairy starter cultures |
| title_full_unstemmed | Importance in dairy technology of bacteriocins produced by dairy starter cultures |
| title_short | Importance in dairy technology of bacteriocins produced by dairy starter cultures |
| title_sort | importance in dairy technology of bacteriocins produced by dairy starter cultures |
| topic | Bakteriosin, Starter kültürler, Süt teknolojisi |
| url | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089822 |
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