Bacteriocinogenic LAB from cheeses - Application in biopreservation?

Detalhes bibliográficos
Autor(a) principal: Favaro, Lorenzo
Data de Publicação: 2015
Outros Autores: Barretto Penna, Ana Lucia [UNESP], Todorov, Svetoslav Dimitrov [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://www.sciencedirect.com/science/article/pii/S0924224414001927
http://hdl.handle.net/11449/128826
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 Bacteriocinogenic LAB from cheeses - Application in biopreservation?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.University of Padova, Padova, ItalyConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Sao Paulo State University (UNESP) - Department of Food Engineering and Technology,Rua Cristov ão Colombo, 2265, 15054-000 São Jos e do Rio Preto, SP, BrazilUniversity of Padova - Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), Agripolis, Viale dell’Universita 16, 35020 Legnaro, PD, ItalyUniversity of Sao Paulo (USP) - Faculty of Pharmaceutical Sciences, Department of Food Science and Experimental Nutrition, Av. Prof. Lineu Prestes 580, Bl. 14, 05508 000 São Paulo, SP, BrazilUniversidade Federal de Viçosa - Departamento de Veterin aria, 36570 000 Vic¸osa, MG, Brazil (Departamento de Veterin aria, Universidade Federal de Viçosa, 36570 000, Vic¸osa, MG, BrazilSao Paulo State University (UNESP) - Department of Food Engineering and Technology,Rua Cristov ão Colombo, 2265, 15054-000 São Jos e do Rio Preto, SP, Brazil|Elsevier B.V.University of PadovaUniversidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Universidade Federal de Viçosa (UFV)Favaro, LorenzoBarretto Penna, Ana Lucia [UNESP]Todorov, Svetoslav Dimitrov [UNESP]2015-10-21T13:14:06Z2015-10-21T13:14:06Z2015-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article37-48http://www.sciencedirect.com/science/article/pii/S0924224414001927Trends In Food Science &technology. London: Elsevier Science London, v. 41, n. 1, p. 37-48, 2015.0924-2244http://hdl.handle.net/11449/12882610.1016/j.tifs.2014.09.001WOS:0003482711000038710975442052503Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengTrends In Food Science &technology6.6092,344info:eu-repo/semantics/openAccess2021-10-23T22:04:17Zoai:repositorio.unesp.br:11449/128826Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:26:24.200214Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.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?
Favaro, Lorenzo
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 Favaro, Lorenzo
author_facet Favaro, Lorenzo
Barretto Penna, Ana Lucia [UNESP]
Todorov, Svetoslav Dimitrov [UNESP]
author_role author
author2 Barretto Penna, Ana Lucia [UNESP]
Todorov, Svetoslav Dimitrov [UNESP]
author2_role author
author
dc.contributor.none.fl_str_mv University of Padova
Universidade Estadual Paulista (Unesp)
Universidade de São Paulo (USP)
Universidade Federal de Viçosa (UFV)
dc.contributor.author.fl_str_mv Favaro, Lorenzo
Barretto Penna, Ana Lucia [UNESP]
Todorov, Svetoslav Dimitrov [UNESP]
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.none.fl_str_mv 2015-10-21T13:14:06Z
2015-10-21T13:14:06Z
2015-01-01
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 http://www.sciencedirect.com/science/article/pii/S0924224414001927
Trends In Food Science &technology. London: Elsevier Science London, v. 41, n. 1, p. 37-48, 2015.
0924-2244
http://hdl.handle.net/11449/128826
10.1016/j.tifs.2014.09.001
WOS:000348271100003
8710975442052503
url http://www.sciencedirect.com/science/article/pii/S0924224414001927
http://hdl.handle.net/11449/128826
identifier_str_mv Trends In Food Science &technology. London: Elsevier Science London, v. 41, n. 1, p. 37-48, 2015.
0924-2244
10.1016/j.tifs.2014.09.001
WOS:000348271100003
8710975442052503
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Trends In Food Science &technology
6.609
2,344
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 37-48
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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