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Bacteriocinogenic starter cultures vs. Listeria monocytogenes

Nevijo Zdolec orcid id orcid.org/0000-0001-7413-8115 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Kristina Leskovar ; Veterinarska stanica Vrbovec, Kolodvorska 68, Vrbovec


Puni tekst: hrvatski pdf 256 Kb

str. 34-40

preuzimanja: 701

citiraj

Puni tekst: engleski pdf 241 Kb

str. 63-69

preuzimanja: 456

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Sažetak

In this paper the use of bacteriocinogenic lactic acid bacteria and bacteriocins in food is presented, in particular regarding their antilisterial activity. Results of most studies are affirmative to the standardisation of the use of bacteriocinogenic starter cultures, since they enhancethe safety of products due to more intensive reduction of pathogen. The majority of data on positive influence of bacteriocinogenic starters are related to studies performed on fermented sausages, but antilisterial effects has been also described in raw vacuum packaged poultry meat, cooked cured meat products and fish.

Ključne riječi

Listeria monocytogenes, bacteriocinogenic starter cultures

Hrčak ID:

21194

URI

https://hrcak.srce.hr/21194

Podaci na drugim jezicima: hrvatski njemački talijanski

Posjeta: 2.201 *