著者
S. HERNÁNDEZ-AQUINO LUIS ALBERTO MIRANDA-ROMERO HIROSHI FUJIKAWA EMA DE JESÚS MALDONADO-SIMÁN BALDOMERO ALARCÓN-ZUÑIGA
出版者
The Society for Antibacterial and Antifungal Agents, Japan
雑誌
Biocontrol Science (ISSN:13424815)
巻号頁・発行日
vol.24, no.4, pp.185-192, 2019 (Released:2019-12-26)
参考文献数
55

Lactic Acid Bacteria (LAB) are generally recognized as safe. It has been used to increase the shelf-life of fermented products, and its antimicrobial action is based on the metabolites secretions, such as lactic acid, hydrogen peroxide, reuterin, bacteriocins and the like-bacteriocins substances. It has been proven that LAB are able to inhibit deteriorating bacteria of raw meat, but improper handling of live cultures could lead to spoilage. So, the use of their bacteriocins, small antimicrobial peptides, could be an alternative. Besides reducing the number of spoilage bacteria, it seeks to inhibit pathogenic bacteria such as Salmonella, enterohemorrhagic Escherichia coli and Listeria. The food industry uses few bacteriocins and now bacterial resistance has been reported. For that reason, the search of novel bacteriocins produced by LAB is a priority. Moreover, the natural microbiota of meat could be a reservoir of LAB.

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Food staples are a reservoir of commensal bacteria. This review explores the antibacterial activity of lactic acid… https://t.co/AuIVfT0VET
Antibacterial activity of lactic acid bacteria to improve shelf life of raw meat. - Hernández-Aquino S et al. -… https://t.co/wTKKXLuJWH

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