Professional paper

The significance of enterocins in food safety

Nina Vukušić orcid.org/0000-0003-2521-9802 ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia

Abstract

The importance of enterococci in food safety has been discussed for a long time. On the one hand they are fermentative bacteria that contribute to the development of the sensory properties of fermented food, and synthesize antimicrobial agents – bacteriocins, but on the other hand they produce biogenic amines or transfer resistance genes in the same food. This paper presents the advantages of these bacteria with regard to the production of enterocins capable of inhibiting many foodborne pathogens. The use of enterocins as natural preservatives is an example of new trends in the development of bioconservation technologies and the production of microbiologically safer food of animal origin.

Keywords

enterocins; enterococci; food of animal origin; biopreservation; food safety

Hrčak ID:

218999

URI

https://hrcak.srce.hr/218999

Publication date:

11.4.2019.

Article data in other languages: croatian

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