Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

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dc.contributor.authorReis, J. A. [UNESP]
dc.contributor.authorPaula, A. T. [UNESP]
dc.contributor.authorCasarotti, S. N. [UNESP]
dc.contributor.authorPenna, A. L. B. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:02:00Z
dc.date.available2014-05-20T14:02:00Z
dc.date.issued2012-06-01
dc.description.abstractThe interest on novel biological preservation methods has been increasing during recent years, supported by research indicating that antagonistic microorganisms and their antimicrobial metabolites may have some potential use as natural preservatives as a way not only to control the growth but also to inactivate undesired microorganisms in food. Biopreservation using lactic acid bacteria (LAB) and/or their antimicrobial metabolites represents an alternative for improving food safety. These antimicrobial properties of LAB were derived from competition for nutrients and the production of one or more antimicrobial active metabolites such as organic acids (mainly lactic and acetic acid), hydrogen peroxide and also other compounds, such as bacteriocins and antifungal peptides. The important contribution of probiotic LAB in food preservation has been attracting much attention because of the nutritional qualities of the raw material through an extended shelf life of food and their ability to inhibit spoilage and foodborne pathogens, which is interesting for the food industry. In this review, we compiled the available data on the commonly used preservative and present the current knowledge regarding the antimicrobial compounds, especially bacteriocins, the mechanisms of the action and recent applications of antimicrobial compounds in food. The use of competitive microbiota as a biotechnological tool for food preservation may lead to improve the optimization and quality assurance of food products while at the same time retaining the sensory qualities of the product such as color, flavor, texture and nutritional value.en
dc.description.affiliationUNESP São Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.affiliationUnespUNESP São Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent124-140
dc.identifierhttp://dx.doi.org/10.1007/s12393-012-9051-2
dc.identifier.citationFood Engineering Reviews. New York: Springer, v. 4, n. 2, p. 124-140, 2012.
dc.identifier.doi10.1007/s12393-012-9051-2
dc.identifier.issn1866-7910
dc.identifier.lattes8710975442052503
dc.identifier.urihttp://hdl.handle.net/11449/21859
dc.identifier.wosWOS:000303817900004
dc.language.isoeng
dc.publisherSpringer
dc.relation.ispartofFood Engineering Reviews
dc.relation.ispartofjcr4.833
dc.relation.ispartofsjr1,639
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectNatural antimicrobialsen
dc.subjectFood safetyen
dc.subjectFood preservationen
dc.subjectBacteriocinsen
dc.subjectHurdle technologyen
dc.subjectShelf lifeen
dc.titleLactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applicationsen
dc.typeResenha
dcterms.licensehttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dcterms.rightsHolderSpringer
unesp.author.lattes8710975442052503[4]
unesp.author.orcid0000-0001-6715-9276[4]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE