Stručni rad

Influence of bacteriocins on microbiological quality of fermented sausages

Nevijo Zdolec 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
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Sažetak

Lactic acid bacteria ensure unfavourable conditions for growth of microorganisms, increase shelf life and microbiological safety due producing organic acids (lactic, acetic, propionic), hydrogen peroxide, diacetyl, carbon dioxide and bacteriocins. Bacteriocins are bacterial peptids or proteins that prevent the growth of other bacteria, or even destroy them. Many studies have shown their antimicrobial effect in controlled laboratory conditions, but also in various fermented products. However, the effectiveness of bacteriocins in foods can be limited by a range of factors, for instance limited diffusion in solid matrices, binding to lipids, inhibition through natural proteolitic enzymes and other inhibitors. Moreover, their effectiveness is dependent on temperature conditions, pH, food ingredients and additives. For the same reason it is extremely important to ensure an ideal conditions before implementation bacteriocinogenic strains or bacteriocins in food industry.

Ključne riječi

bacteriocins; fermented sausages; pathogens

Hrčak ID:

22713

URI

https://hrcak.srce.hr/22713

Datum izdavanja:

15.5.2005.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.264 *