Bacteriocinogenic LAB from cheeses - Application in biopreservation?

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dc.contributor.authorFavaro, Lorenzo
dc.contributor.authorBarretto Penna, Ana Lucia [UNESP]
dc.contributor.authorTodorov, Svetoslav Dimitrov [UNESP]
dc.contributor.institutionUniversity of Padova
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.date.accessioned2015-10-21T13:14:06Z
dc.date.available2015-10-21T13:14:06Z
dc.date.issued2015-01-01
dc.description.abstractOver 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.en
dc.description.affiliationSao 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
dc.description.affiliationUniversity of Padova - Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), Agripolis, Viale dell’Universita 16, 35020 Legnaro, PD, Italy
dc.description.affiliationUniversity 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, Brazil
dc.description.affiliationUniversidade 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, Brazil
dc.description.affiliationUnespSao 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|
dc.description.sponsorshipUniversity of Padova, Padova, Italy
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent37-48
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0924224414001927
dc.identifier.citationTrends In Food Science &technology. London: Elsevier Science London, v. 41, n. 1, p. 37-48, 2015.
dc.identifier.doi10.1016/j.tifs.2014.09.001
dc.identifier.issn0924-2244
dc.identifier.lattes8710975442052503
dc.identifier.urihttp://hdl.handle.net/11449/128826
dc.identifier.wosWOS:000348271100003
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofTrends In Food Science &technology
dc.relation.ispartofjcr6.609
dc.relation.ispartofsjr2,344
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.titleBacteriocinogenic LAB from cheeses - Application in biopreservation?en
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes8710975442052503[2]
unesp.author.orcid0000-0001-6715-9276[2]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas