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Produkcia antimikrobiálnych látok baktériami mliečneho kysnutia
[Production of antimicrobial substances by lactic acid bacteria]
Tatiana Mančušková, Alžbeta Medveďová, Ľubomír Valík
Chemické listy.
2016 ;
110 (3) :
179-184.
Language Slovak Country Czech Republic
Persistent link
https://www.medvik.cz/link/bmc16015169
- MeSH
- Anti-Bacterial Agents MeSH
- Bacteriocins MeSH
- Diacetyl MeSH
- Fermentation * MeSH
- Glyceraldehyde antagonists & inhibitors MeSH
- Gram-Positive Bacteria MeSH
- Food Preservation MeSH
- Lactobacillales MeSH
- Organic Chemicals MeSH
- Hydrogen Peroxide MeSH
- Food Preservatives MeSH
- Food, Preserved * MeSH
The current tendency to limit the use of chemical preservatives in food and to extend the shelf lives of pro-ducts leads to increasing use of natural antimicrobials. Therefore, lactic acid bacteria and their metabolites are used in fermented products. Organic acids, carbon dioxide, ethanol, hydrogen peroxide, diacetyl, reuterin, bacteriocins and other substances produced by lactic acid bacteria exhibit good activity in inhibition of undesirable microbiota.
Production of antimicrobial substances by lactic acid bacteria
Bibliography, etc.
Literatura
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