LACTOBACILLI IN FOOD HYGIENE

Abstract

U higijeni i tehnologiji namirnica gotovo sve vrste unutar skupine mliječnokiselinskih bakterija imaju svoje značenje, kako u pozitivnom (fermentacija, antimikrobno djelovanje, senzorna svojstva proizvoda, probiotski učinak) tako i u negativnom smislu (bakterije kvarenja, tvorci biogenih amina, antimikrobna rezistencija). Pojedine vrste laktobacila «specijalizirane» su za primjenu u nekim fermentiranim mliječnim ili mesnim proizvodima u kojima ispoljavaju svoj poželjni učinak u pogledu stvaranja ciljanih senzornih svojstava gotovih proizvoda. Osim toga, sintetiziranjem tvari koje djeluju kompetitivno prema drugim bakterijama, laktobacili unaprjeđuju mikrobiološku stabilnost proizvoda. Ti se mehanizmi mikrobne inhibicije mogu primijeniti i u konzerviranju «nefermentirane» hrane čime joj se znatno produžuje rok trajanja.In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some fermented dairy or meat products, where they display their positive effect in terms of creating aimed finished products. Except for that, by synthesizing substances which act competitively to other bacteria, lactobacilli improve microbiological stability of products. These mechanisms of microbial inhibition can also be used in conserving “unfermented” food, which significantly prolongs its expiration date

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