Bacteriocinogenic LAB from cheeses – Application in biopreservation?

Detalhes bibliográficos
Autor(a) principal: Penna, Ana Lúcia Barretto
Data de Publicação: 2015
Outros Autores: Todorov, Svetoslav Dimitrov, Favaro, Lorenzo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1016/j.tifs.2014.09.001
http://www.locus.ufv.br/handle/123456789/22550
Resumo: Over the last decade, there has been an explosion of basic and applied research on lactic acid bacteria bacteriocins, because of their potential as biopreservatives and inhibition of the growth of spoilage bacteria. Although bacteriocins can be produced during cheese production, their titers are much lower than those achieved in vitro fermentations under optimal physical and chemical conditions. Safety and technological traits of the bacteriocinogenic lactic acid bacteria (LAB) have to be considered before their wide-spread applications. This review described the perspectives and hurdles to be solved in order to definitively disclose the potential of bacteriocins in the production of safe and healthy cheese commodities.
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spelling Penna, Ana Lúcia BarrettoTodorov, Svetoslav DimitrovFavaro, Lorenzo2018-11-13T19:22:07Z2018-11-13T19:22:07Z2015-0109242244https://doi.org/10.1016/j.tifs.2014.09.001http://www.locus.ufv.br/handle/123456789/22550Over the last decade, there has been an explosion of basic and applied research on lactic acid bacteria bacteriocins, because of their potential as biopreservatives and inhibition of the growth of spoilage bacteria. Although bacteriocins can be produced during cheese production, their titers are much lower than those achieved in vitro fermentations under optimal physical and chemical conditions. Safety and technological traits of the bacteriocinogenic lactic acid bacteria (LAB) have to be considered before their wide-spread applications. This review described the perspectives and hurdles to be solved in order to definitively disclose the potential of bacteriocins in the production of safe and healthy cheese commodities.engTrends in Food Science & TechnologyVolume 41, Issue 1, Pages 37- 48, January 20152014 Elsevier Ltd. All rights reserved.info:eu-repo/semantics/openAccessLABBiopreservatioBacteriocinogenicBacteriocinogenic LAB from cheeses – Application in biopreservation?info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf601225https://locus.ufv.br//bitstream/123456789/22550/1/artigo.pdf045c8f2fceb6c99ea9543897b234b2e7MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/22550/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/225502018-11-13 16:49:13.916oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-11-13T19:49:13LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Bacteriocinogenic LAB from cheeses – Application in biopreservation?
title Bacteriocinogenic LAB from cheeses – Application in biopreservation?
spellingShingle Bacteriocinogenic LAB from cheeses – Application in biopreservation?
Penna, Ana Lúcia Barretto
LAB
Biopreservatio
Bacteriocinogenic
title_short Bacteriocinogenic LAB from cheeses – Application in biopreservation?
title_full Bacteriocinogenic LAB from cheeses – Application in biopreservation?
title_fullStr Bacteriocinogenic LAB from cheeses – Application in biopreservation?
title_full_unstemmed Bacteriocinogenic LAB from cheeses – Application in biopreservation?
title_sort Bacteriocinogenic LAB from cheeses – Application in biopreservation?
author Penna, Ana Lúcia Barretto
author_facet Penna, Ana Lúcia Barretto
Todorov, Svetoslav Dimitrov
Favaro, Lorenzo
author_role author
author2 Todorov, Svetoslav Dimitrov
Favaro, Lorenzo
author2_role author
author
dc.contributor.author.fl_str_mv Penna, Ana Lúcia Barretto
Todorov, Svetoslav Dimitrov
Favaro, Lorenzo
dc.subject.pt-BR.fl_str_mv LAB
Biopreservatio
Bacteriocinogenic
topic LAB
Biopreservatio
Bacteriocinogenic
description Over the last decade, there has been an explosion of basic and applied research on lactic acid bacteria bacteriocins, because of their potential as biopreservatives and inhibition of the growth of spoilage bacteria. Although bacteriocins can be produced during cheese production, their titers are much lower than those achieved in vitro fermentations under optimal physical and chemical conditions. Safety and technological traits of the bacteriocinogenic lactic acid bacteria (LAB) have to be considered before their wide-spread applications. This review described the perspectives and hurdles to be solved in order to definitively disclose the potential of bacteriocins in the production of safe and healthy cheese commodities.
publishDate 2015
dc.date.issued.fl_str_mv 2015-01
dc.date.accessioned.fl_str_mv 2018-11-13T19:22:07Z
dc.date.available.fl_str_mv 2018-11-13T19:22:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1016/j.tifs.2014.09.001
http://www.locus.ufv.br/handle/123456789/22550
dc.identifier.issn.none.fl_str_mv 09242244
identifier_str_mv 09242244
url https://doi.org/10.1016/j.tifs.2014.09.001
http://www.locus.ufv.br/handle/123456789/22550
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 41, Issue 1, Pages 37- 48, January 2015
dc.rights.driver.fl_str_mv 2014 Elsevier Ltd. All rights reserved.
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 2014 Elsevier Ltd. All rights reserved.
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Trends in Food Science & Technology
publisher.none.fl_str_mv Trends in Food Science & Technology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
bitstream.url.fl_str_mv https://locus.ufv.br//bitstream/123456789/22550/1/artigo.pdf
https://locus.ufv.br//bitstream/123456789/22550/2/license.txt
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repository.name.fl_str_mv LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv fabiojreis@ufv.br
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