Metabolites of lactic acid bacteria - overview and industrial applications

被引：0

作者：

Ratajczak, Katarzyna ^{[1
]}

Piotrowska-Cyplik, Agnieszka ^{[1
]}

机构：

[1] Uniwersytet Przyrodniczy Poznaniu, Wydzial Nauk Zywnosci & Zywieniu, Inst Technol Zywnosci Pochodzenia Roslinnego, Zaklad Fermentacji & Biosyntezy, Ul Wojska Polskiego 31, PL-60624 Poznan, Poland

来源：

POSTEPY MIKROBIOLOGII | 2017年 / 56卷 / 04期

关键词：

lactic acid bacteria; lactic fermentation; probiotics; PRESERVATION; STRATEGIES; PROBIOTICS; SPOILAGE; PRODUCTS; GENETICS; FOODS;

D O I：

暂无

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Lactic acid bacteria are one of the most commonly found microorganisms in food. One of the reasons behind their popularity are their probiotic properties. Lactic acid bacteria produce a wide range of metabolites which often find use as antimicrobial agents or preservatives. The efficacy and efficiency of these compounds are vastly different. The most promising group of lactic acid bacteria metabolites are bacteriocins. However, there are crucial issues with the application of bacteriocins in the food industry. The goal of this study was to provide an overview of the lactic acid bacteria metabolites most commonly used in industry.

引用

页码：416 / 421

页数：6

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