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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 70 No. 3, 2020.

Pregledni rad

https://doi.org/10.15567/mljekarstvo.2020.0301

Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production

Iva Dolenčić Špehar ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Darija Bendelja Ljoljić orcid id orcid.org/0009-0006-4230-8443 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Zvjezdana Petanjek ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Šimun Zamberlin ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Milna Tudor Kalit ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Dubravka Samaržija ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia

Puni tekst: hrvatski pdf 330 Kb

str. 135-149

preuzimanja: 673

citiraj

Puni tekst: engleski pdf 330 Kb

str. 135-149

preuzimanja: 593

citiraj

Sažetak

The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.

Ključne riječi

bacteriocins and bacteriocinogenic LAB strains; inhibition; Listeria monocytogenes; Staphylococcus aureus; Clostridium tyrobutyricum; cheese

Hrčak ID:

239279

URI

https://hrcak.srce.hr/239279

Datum izdavanja:

17.6.2020.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.375 *