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Potential of food grade lactic acid bacteria and their bacteriocins in hurdle technology for enhanced food preservation | ||
| Food Safety and Packaging | ||
| مقاله 5، دوره 1، شماره 1، مرداد 2025، صفحه 33-43 اصل مقاله (355.23 K) | ||
| نوع مقاله: Review Article | ||
| شناسه دیجیتال (DOI): 10.30466/fsp.2025.56018.1004 | ||
| نویسندگان | ||
| Mahdieh Iranmanesh1؛ Naheed Mojgani* 2 | ||
| 1Department of food science and technology, Science and research Branch, Islamic Azad University, Tehran, Iran | ||
| 2Biotechnology Department, Razi Vaccine and Serum Research Institute, Agriculture Research, Education and Extension Organization, Karaj, Iran | ||
| چکیده | ||
| Lactic acid bacteria (LAB) have a long history of safe use in humans and are recognized as GRAS (Generally recognized as safe). Besides lactic and acetic acid which produced by LAB, other inhibitory substances are also produced among which bacteriocins are of high significance owing to their natural and nontoxic nature. Bacteriocins are the ribosomally synthesized antimicrobial protein metabolites produced by a wide variety of microorganisms. The bacteriocin producing attributes of a number of lactic acid bacteria (LAB) have been exploited in the potential application in food, agriculture and biopharma industry. In last few decades, the significance of LAB bacteriocins in food industry has attracted the attention of researchers, food manufactures and consumers who are looking for safe and natural products with no toxic properties and less side effects. The potential of LAB bacteriocin as natural and safe alternative are essentials not only due to their spectrum of inhibitory actions aimed towards industrially important spoilage microorganism, but also due to their role in enhancing the texture, quality and safety of the food products. More recently, the synergistic effect of bacteriocins in the presence of other preservation factors used in food preservation has highlighted their significance in hurdle technology. This technology has potential application in bakery, dairy and meat products. In this review we would discuss the role of LAB and their bacteriocin as bio-preservative in food industry and their role in presence and in combination with other hurdles. | ||
| کلیدواژهها | ||
| Bacteriocins؛ Bio-preservatives؛ Hurdle technology؛ lactic acid bacteria (LAB) | ||
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آمار تعداد مشاهده مقاله: 283 تعداد دریافت فایل اصل مقاله: 193 |
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