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Advances in Food Biotechnology

Myrto-panagiota Zacharof

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...

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Published in: Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods
ISBN: 9781118864555 9781118864463
Published: 2015
Online Access: http://onlinelibrary.wiley.com/doi/10.1002/9781118864463.ch31/summary
URI: https://cronfa.swan.ac.uk/Record/cronfa29007
first_indexed 2016-06-29T12:28:36Z
last_indexed 2018-02-09T05:13:43Z
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spelling 2016-06-29T09:43:46.6303169 v2 29007 2016-06-29 Advances in Food Biotechnology 58dbbe00d55ca29ad8b9fb78ba86fe46 Myrto-panagiota Zacharof Myrto-panagiota Zacharof true false 2016-06-29 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. Other Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods 511 526 9781118864555 9781118864463 30 10 2015 2015-10-30 10.1002/9781118864463.ch31 http://onlinelibrary.wiley.com/doi/10.1002/9781118864463.ch31/summary COLLEGE NANME COLLEGE CODE Swansea University 2016-06-29T09:43:46.6303169 2016-06-29T09:43:46.4119155 Faculty of Science and Engineering School of Engineering and Applied Sciences - Uncategorised Myrto-panagiota Zacharof 1
title Advances in Food Biotechnology
spellingShingle Advances in Food Biotechnology
Myrto-panagiota Zacharof
title_short Advances in Food Biotechnology
title_full Advances in Food Biotechnology
title_fullStr Advances in Food Biotechnology
title_full_unstemmed Advances in Food Biotechnology
title_sort Advances in Food Biotechnology
author_id_str_mv 58dbbe00d55ca29ad8b9fb78ba86fe46
author_id_fullname_str_mv 58dbbe00d55ca29ad8b9fb78ba86fe46_***_Myrto-panagiota Zacharof
author Myrto-panagiota Zacharof
author2 Myrto-panagiota Zacharof
format Other
container_title Strategies for Advantageous Antimicrobial Activity by Bacteriocins from Lactic Acid Bacteria: Higher Yield, Enhanced Activity and Successful Application in Foods
container_start_page 511
publishDate 2015
institution Swansea University
isbn 9781118864555
9781118864463
doi_str_mv 10.1002/9781118864463.ch31
college_str Faculty of Science and Engineering
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hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Uncategorised{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Uncategorised
url http://onlinelibrary.wiley.com/doi/10.1002/9781118864463.ch31/summary
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description 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.
published_date 2015-10-30T13:07:29Z
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score 11.08899

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