Professional paper

LACTOBACILLI IN FOOD HYGIENE

Damir Samac ; Veterinarski fakultet Sveučilišta u Zagrebu
Lidija Kozačinski ; Veterinarski fakultet Sveučilišta u Zagrebu
Nevijo Zdolec ; Veterinarski fakultet Sveučilišta u Zagrebu
Bela Njari ; Veterinarski fakultet Sveučilišta u Zagrebu
Mirza Hadžiosmanović
Ivana Filipović ; Veterinarski fakultet Sveučilišta u Zagrebu
Branimir Mioković ; Veterinarski fakultet Sveučilišta u Zagrebu
Vesna Dobranić ; Veterinarski fakultet Sveučilišta u Zagrebu

Abstract

In hygiene and technology of foods, almost all the species
within the group of lactic acid bacteria have their meaning,
as in the positive (fermentation, antimicrobial activity,
sensory characteristics of products, probiotic effect), so
in the negative sense spoilage bacteria, biogenic amines
producers, antimicrobial resistance). Certain species of
lactobacilli are “specialized” for use in some fermented
dairy or meat products, where they display their positive
effect in terms of creating aimed finished products. Except
for that, by synthesizing substances which act competitively
to other bacteria, lactobacilli improve microbiological
stability of products. These mechanisms of microbial inhibition
can also be used in conserving “unfermented” food,
which significantly prolongs its expiration date.

Keywords

lactobacilli; food; hygiene

Hrčak ID:

51809

URI

https://hrcak.srce.hr/51809

Publication date:

26.2.2009.

Article data in other languages: croatian

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