Lactic acid bacteria bacteriocins: possibilities of application in production of fermented sausages | Bakteriocini BMK [bakterije mlecne kiseline]: mogucnosti primene u proizvodnji fermentisanih kobasica
2009
Veskovic, S.
This monograph presents the results of long standing research of the author with the aim of determining the possibilities of application of bacteriocin-producing strains of LAB (Lactobacillus sakei and Leuconostoc mesenteroides) and/or their bacteriocins during production of Sremska sausage. Also, the author isolated secondary metabolites, bacteriocins by precipitation with ammonium sulphate, determined their properties, intensity and spectrum of antibacterial action, with the aim of investigation of the possibilities for their direct application in meat industry. The investigations comprised of determination of optimal conditions for exhibiting maximal antibacterial activity and are carried out in media that simulated conditions during the production of Sremska sausage. For the purpose of acquiring adequate data on the nature of isolated bacteriocins, besides intensity of antilisterial activity, the author determined the effect of moderately high to high temperatures as well as the behavior of bacteriocins in the presence of proteolytic enzymes. On the basis of obtained laboratory results that author also examined antilisterial effect of isolated and added (as food additive) bacteriocins during the production of traditional Sremska sausage.
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