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Advances in Food Biotechnology
Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods, Pages: 511 - 526
Swansea University Author: Myrto-panagiota Zacharof
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DOI (Published version): 10.1002/9781118864463.ch31
Abstract
The current and future prospects of bacteriocins applications in food products depend on the strategies developed for enhancement of microbial activity. Higher yield of bacteriocins can be achieved using co-culturing, that is, the propagation of the bacteriocin-producing strain with another microorg...
| Published in: | Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods |
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| ISBN: | 9781118864555 9781118864463 |
| Published: |
2015
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| Online Access: |
http://onlinelibrary.wiley.com/doi/10.1002/9781118864463.ch31/summary |
| URI: | https://cronfa.swan.ac.uk/Record/cronfa29007 |
| Abstract: |
The current and future prospects of bacteriocins applications in food products depend on the strategies developed for enhancement of microbial activity. Higher yield of bacteriocins can be achieved using co-culturing, that is, the propagation of the bacteriocin-producing strain with another microorganism to enhance yield, optimization of the conditions of in vitro production regarding physicochemical parameters (pH, temperature) and nutritional factors, purification strategies as well as synergistic activity of bacteriocins with other physical means of treatment (heat treatment, radiation, high-pressure). The current trends in the field are critically reviewed, offering valuable information regarding the present and future trends in food safety and biopreservation. |
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| College: |
Faculty of Science and Engineering |
| Start Page: |
511 |
| End Page: |
526 |