INVESTIGADORES
VIGNOLO Graciela Margarita
capítulos de libros
Título:
Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives
Autor/es:
VIGNOLO GRACIELA; SAAVEDRA LUCILA; SESMA FERNANDO; RAYA RAÚL
Libro:
Progress in Food Preservation
Editorial:
Willey-Blackwell
Referencias:
Lugar: Ames, Iowa, USA; Año: 2012; p. 453 - 483
Resumen:
Antimicrobial peptides produced by lactic acid bacteria (LAB), namely bacteriocins, are largely known and have been found to be antagonistic toward closely related bacteria and undesirable harmful microorganisms. Several LAB bacteriocins offer great potential in food preservation, and their use in the food industry can help to reduce the addition of chemical preservatives and/or the intensity of processing parameters satisfying consumer demands for natural tasting, lightly preserved and ready-to-eat foods. In the last 30 years a huge number of publication on bacteriocins were produced and considerable effort has been recently made to develop food applications for many different bacteriocins and bacteriocinogenic LAB strains, either alone or in combination with other hurdles. Depending on the raw materials, processing conditions, distribution, and consumption, the different food ecosystems offer a great variety of scenarios in which pathogenic and spoilage microorganisms may proliferate. Therefore, bacteriocin effectiveness requires careful testing against specific target bacteria in the type of food for which they are intended to be applied. In view to extend shelf-life of muscle, dairy and vegetable foods through biopreservation, application of bacteriocinogenic LAB strains as well as their bacteriocins is here discussed.