Journal
FOOD RESEARCH INTERNATIONAL
Volume 64, Issue -, Pages 527-536Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2014.07.041
Keywords
Lactic acid bacteria; Lactobacillus plantarum; Bacteriocins; Plantaricin; Purification of bacteriocins
Categories
Funding
- FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo) [2013/19997-5, 2012/23340-9, 2013/12713-1]
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [12/23340-9] Funding Source: FAPESP
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Chemical preservatives have been traditionally used during the manufacturing of processed products. However, the continuous growing interest of consumers for fresh and natural products makes it necessary to search for alternative compounds. In this context, food industries have been widely using lactic acid bacteria (LAB) as natural preservatives, due to their ability to produce antibacterial compounds such as bacteriocins. Similarly, pharmaceutical industries have improved the use of these bacterial peptides, with antibacterial activity, trying to reduce the indiscriminate use of antibiotics in food products for human and animal consumption. Among LAB, Lactobacillus plantarum can be adapted to various niches thanks to its ability to ferment a wide range of carbohydrates. Additionally, it can be used as starter culture in food fermentations and as an ingredient for probiotic foods, contributing to the organoleptic characteristics of foods at the same time prolonging the shelf-life and safety of these products. The amount of valuable substances obtained from L plantarum species isolated from different ecological niches is also worth noting, thus proving it to be one of the most important and versatile species among LAB. (C) 2014 Elsevier Ltd. All rights reserved.
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