FOOD RESOURCES 2016. Issue N 6. Article 18

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Створено: Вівторок, 15 січня 2019, 12:57
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18. Bacteriocines of lactic acid bacteria as the natural food preservatives
 
V. Bortsyukh, M. Shugai
Pages: 167-175
 
Abstract
The article is devoted to the problem of prevention of harmfull microflora reproduction, which is an important condition to make food products safe and qualitative and preserve their properties during storage. The main attention is paid to the bacteriocins of lactic acid bacteria – the substances of peptide nature, which have antimicrobial properties and can be used as natural food preservatives. The advantages of using bactericins are shown comparing them with chemical preservatives, antibiotics and bacteriophages. Some information Is also added about their efficiency as food preservatives and safeness for human health.
 
Key words: bacteriocins, safeness, food preservatives, quality
 
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