Open AccessAntimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira
Author(s) -
Iva Dolenčić Špehar,
Darija Bendelja Ljoljić,
Zvjezdana Petanjek,
Šimun Zamberlin,
Milna Tudor Kalit,
Dubravka Samaržija
Publication year - 2020
Publication title -
mljekarstvo/mljekarstvo.com
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.291
H-Index - 19
eISSN - 1846-4025
pISSN - 0026-704X
DOI - 10.15567/mljekarstvo.2020.0301
Subject(s) - nisin , bacteriocin , listeria monocytogenes , preservative , food science , staphylococcus aureus , microbiology and biotechnology , bacteria , biology , food microbiology , biopreservation , clostridium , lactic acid , pathogenic bacteria , antimicrobial , genetics
The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservativeswith natural ones. Bacteriocins, and in particular those synthesized bylactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with thepermitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.