|
KMID : 1024620080280010001
|
|
Food Science of Animal Resources
2008 Volume.28 No. 1 p.1 ~ p.8
|
|
|
Perspectives for the Industrial Use of Bacteriocin in Dairy and Meat Industry
|
|
Lee Na-Kyoung
Lee Joo-Yeon
Kwak Hyung-Geun
Paik Hyun-Dong
|
|
|
Abstract
|
|
|
|
More safe and natural food was recently needed by consumers. Antimicrobials including sodium azide, penicillin, and vancomycin were used for therapeutic agents against pathogens such as Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O157:H7 in dairy and meat industry. These antimicrobials and preservatives were prohibited in stock farm and food because they were caused resistant strain and side effects. Bacteriocins are proteinaceous compounds that may present antimicrobial activity towards important food-borne pathogens and spoilage-related microflora. Therefore, bacteriocins were reported as an alternative of antimicrobials. Due to these properties, bacteriocin-producing strains or purified bacteriocins have a great potential of use in biologically based food preservation systems. Despite the growing number of articles regarding on the isolation of bacteriocinogenic strains, genetic determinants for production, purification and biochemical characterization of these inhibitory substances, there are only limited reports of successful application of bacteriocins to dairy and meats. This review describes bacteriocins related to dairy and meat products for the further use.
|
|
|
KEYWORD
|
|
|
antibiotics, bacteriocin, lactic acid bacteria, industrial production, scale-up
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|