Review article

Bacteriocinogenic starter cultures vs. Listeria monocytogenes

Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Lidija Kozačinski ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Željka Cvrtila ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Ivana Filipović ; Institute of Foodstuff Hygiene and Technology, Veterinary Faculty, University of Zagreb, Heinzelova 55, Zagreb
Kristina Leskovar ; Veterinary station Vrbovec, Kolodvorska 68, Vrbovec

Abstract

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.

Keywords

Listeria monocytogenes; bacteriocinogenic starter cultures

Hrčak ID:

21194

URI

https://hrcak.srce.hr/21194

Publication date:

15.3.2008.

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