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Microbial metabolites as biological control agents in food safety
Authors
A Allende
A Banos
+113 more
A Cherif
A Galvez
A Galvez
A Guiotto
A Laws
AA Tawiah
AG Larsen
AML Peláez
AS Naidu
ATM Moliz
B Brzozowski
B Speranza
BJ Gonzalez
BK Tiwari
C Lacroix
C Sabia
CG Kumar
CM Martinez-Cuesta
CPO Resa
CS Compaoré
D Cizeikiene
DC Sabaté
DJA Netz
DJA Netz
E Caplice
E Yokoyama
EA Elsayed
EH Crost
EM Balciunas
EM Lopez
FC Olivera
FNA Lopez
GS Moon
H Ceotto
H Ceotto
H Pyar
IM Aasen
J Cleveland
J Hawke
J Suskovic
JAJ Renye
JL Arques
JL Arques
JS Nascimento
JS Nascimento
K Kuwano
KI Wolska
L Beaulieu
L Diez
L He
L O’Sullivan
L Settanni
L Silkin
LD Kallinteri
LG Stoyanova
LH Deegan
M Hugas
M Ivey
M Nikolic
M Otto
M Papagianni
M Rasch
MA Daw
ME Mollerach
MH Wu
MI Tsiraki
MJ Grande
MJA Stevens
ML Kalmokoff
MT Garcia
MT Garcia
N Xiraphi
NC Gomez
O Habimana
O Hondrodimou
P Fajardo
P Palanivel
P Pattnaik
P Rattanachaikunsopon
PC Fagundes
PM Davidson
R Lancitti
R Trias
RA Barber
S Ananou
S Ananou
S Brul
S Donadio
S Eswaranandam
S Garneau
S Kaewklom
S Langa
S Lebeer
SD Todorov
SE Jones
SM Ibrahim
SME Rahman
SV Veen
T Abee
T Anthony
T Jiang
T Katla
T O'Mahony
TA Krause
TDT Dang
TR Klaenhammer
U Schillinger
V Trinetta
W Woraprayote
Y Gao
Y Gao
Y Kim
Z Erginkaya
Publication date
1 January 2014
Publisher
'Springer Science and Business Media LLC'
Doi
Cite
Abstract
Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes have resulted in increased interest in alternative preservation techniques for inactivating microorganisms and enzymes in foods. This increasing demand has opened new dimensions for the use of natural preservatives derived from plants, animals, or microflora. Extensive research has investigated the potential application of natural antimicrobial agents in food preservation. Especially the significance and use of microbes as producers of antimicrobial metabolites has increased significantly during the last decades. Reported studies have demonstrated that microbial metabolites from microorganisms exhibited a great numbers of diverse and versatile biological effects about antimicrobial activities. These microorganisms produce many compounds that are active against other microorganisms, which can be harnessed to inhibit the growth of potential spoilage or pathogenic microorganisms. These include fermentation end products (metabolites) such as organic acids, hydrogen peroxide, and diacetyl, biofilm, exopolysaccharides in addition to bacteriocins and other antagonistic compounds such as reuterin. Up to now, antimicrobial metabolites from lactic acid bacteria (such as nisin) have been mostly used in food preservation. In addition to lactic acid bacteria, some yeast, mold, and another bacteria species as well as some pathogenic bacteria can produce antimicrobial metabolites. Antimicrobial metabolites present in foods can extend the shelf life of unprocessed or processed foods by reducing the microbial growth rate or viability. This offers a new knowledge-based approach to the exploitation of bacteria for food production, from metabolic engineering of microorganisms to produce antimicrobials or nutritionals, to the molecular mining of activities as yet unknown but which could benefit food production. In addition, the availability of the genomes of many food pathogenic and spoilage bacteria may open up new possibilities for the design of novel antimicrobials which target essential functions of these problematic bacteria. In this chapter, antimicrobial metabolites from microorganism in food safety as a biocontrol agent reviewed. © 2014, Springer Science+Business Media New York
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Last time updated on 22/07/2021
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Last time updated on 06/02/2020