A REVIEW ON BACTERIOCINS AS FOOD BIOPRESERVATIVES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Hasebi Zohreh; REZAYI MOKARRAM REZA; HEJAZI MOHAMMAD AMIN; SOWTI MAHMOUD

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

Download Full-Text

View:

Download:

112

Information Seminar Paper

Title

A REVIEW ON BACTERIOCINS AS FOOD BIOPRESERVATIVES

Author(s)

Hasebi Zohreh | REZAYI MOKARRAM REZA | HEJAZI MOHAMMAD AMIN | SOWTI MAHMOUD

Keywords

COMPONENT

ACID LACTIC BACTERIA

BIOPERESERVATIVE

BACTERIOCINS

ANTIMICROBIAL ACTIVITY

BACTERIOCIN CLASSIFICATIONS

Abstract

BACTERIOCINS ARE RIBOSOMALLY-SYNTHESIZED PEPTIDES OR PROTEINS WITH ANTIMICROBIAL ACTIVITY, PRODUCED BY DIFFERENT GROUPS OF BACTERIA. MANY LACTIC ACID BACTERIA (LAB) PRODUCE BACTERIOCINS WITH RATHER BROAD SPECTRA OF INHIBITION. SEVERAL LAB BACTERIOCINS OFFER POTENTIAL APPLICATIONS IN FOOD PRESERVATION, AND THE USE OF BACTERIOCINS IN THE FOOD INDUSTRY CAN HELP TO REDUCE THE ADDITION OF CHEMICAL PRESERVATIVES AS WELL AS THE INTENSITY OF HEAT TREATMENTS, RESULTING IN FOODS WHICH ARE MORE NATURALLY PRESERVED AND RICHER IN ORGANOLEPTIC AND NUTRITIONAL PROPERTIES. THESE NATURAL PRESERVATIVES CAN CONTROL THE GROWTH OF SPOILAGE AND PATHOGENIC BACTERIA IN FOODS. BACTERIOCINS CAN BE ADDED TO FOODS IN THE FORM OF CONCENTRATED PREPARATIONS AS FOOD PRESERVATIVES, SHELF-LIFE EXTENDERS, ADDITIVES OR INGREDIENTS, OR THEY CAN BE PRODUCED IN SITU BY BACTERIOCINOGENIC STARTERS, ADJUNCT OR PROTECTIVE CULTURES.IMMOBILIZED BACTERIOCINS CAN ALSO FIND APPLICATION FOR DEVELOPMENT OF BIOACTIVE FOOD PACKAGING. THE EFFECTIVENESS OF BACTERIOCINS IS OFTEN DICTATED BY ENVIRONMENTAL FACTORS LIKE PH, TEMPERATURE, FOOD COMPOSITION AND STRUCTURE, AS WELL AS THE FOOD MICROBIOTA. FOODS MUST BE CONSIDERED AS COMPLEX ECOSYSTEMS IN WHICH MICROBIAL INTERACTIONS MAY HAVE A GREAT INFLUENCE ON THE MICROBIAL BALANCE AND PROLIFERATION OF BENEFICIAL OR HARMFUL BACTERIA.

Cites

No record.

References

No record.

Cite

APA: Copy

Hasebi, Zohreh, REZAYI MOKARRAM, REZA, HEJAZI, MOHAMMAD AMIN, & SOWTI, MAHMOUD. (2013). A REVIEW ON BACTERIOCINS AS FOOD BIOPRESERVATIVES. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926543/en

Vancouver: Copy

Hasebi Zohreh, REZAYI MOKARRAM REZA, HEJAZI MOHAMMAD AMIN, SOWTI MAHMOUD. A REVIEW ON BACTERIOCINS AS FOOD BIOPRESERVATIVES. 2013. Available from: https://sid.ir/paper/926543/en

IEEE: Copy

Zohreh Hasebi, REZA REZAYI MOKARRAM, MOHAMMAD AMIN HEJAZI, and MAHMOUD SOWTI, “A REVIEW ON BACTERIOCINS AS FOOD BIOPRESERVATIVES,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926543/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops