BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem
Gewählte Publikation:
Ghanbari, M; Jami, M; Domig, KJ; Kneifel, W.
(2013):
Seafood biopreservation by lactic acid bacteria - A review
LWT-FOOD SCI TECHNOL. 2013; 54(2): 315-324.
FullText
FullText_BOKU
- Abstract:
- Biopreservation is a powerful and natural tool to extend shelf life and to enhance the safety of foods by applying naturally occurring microorganisms and/or their inherent antibacterial compounds of defined quality and at certain quantities. In this context, lactic acid bacteria (JAB) possess a major potential for use in biopreservation because most LAB are generally recognized as safe, and they naturally dominate the microflora of many foods. The antagonistic and inhibitory properties of LAB are due to different factors such as the competition for nutrients and the production of one or more antimicrobially active metabolites such as organic acids (prevailingly lactic and acetic acid), hydrogen peroxide, and antimicrobial peptides (bacteriocins). This review addresses various aspects related to the biological preservation of seafood and seafood products by LAB and their metabolites. (C) 2013 Elsevier Ltd. All rights reserved.
- Autor*innen der BOKU Wien:
- Domig Konrad
- Ghanbari Mahdi
- Jami Mansooreh
- Kneifel Wolfgang
- Find related publications in this database (Keywords)
- Biopreservation
- Lactic acid bacteria
- Bacteriocin
- Seafood
- Food borne pathogens
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