INVESTIGADORES
CASTRO Marcela Paola
capítulos de libros
Título:
Bacteriocins in food: evaluation of the factors affecting their effectiveness
Autor/es:
CAMPOS C. A.; CASTRO M.; RIVAS, FRANCO P.; SCHELLEGUEDA L.
Libro:
Microbial pathogens and strategies for combating them: science, technology and education
Editorial:
Formatex Research Center
Referencias:
Lugar: Badajoz; Año: 2013; p. 994 - 1004
Resumen:
Bacteriocins are
ribosomally synthesized antibacterial peptides or proteins secreted mainly by
lactic acid bacteria. They exhibit activity against food-borne pathogens and
are generally recognized as safe compounds. Use of bacteriocins in food preservation offers
several benefits, among them: it reduces the use of chemical preservatives and
decreases the extension of thermal
treatments. Bacteriocins can be produced in situ by the inoculation
of the bacteriocin producer strain or can be produced ex situ and added to the
food as antimicrobial additives. Each form presents advantages and
disadvantages. Moreover, the composition
of the food and the interaction with other preservation factors affect
bacteriocin production and its antimicrobial activity. The main objective of
this chapter is to review the bibliography concerning the factors affecting the
in situ production of
bacteriocins and its effectiveness. Also, the efficiency of bacteriocins added
as antimicrobials will be discussed. Meat, meat products and fish will be
covered with special emphasis. This information will help to choose the conditions
that assure the effectiveness of bacteriocins and contribute to improve the
safety and quality of food products.
