Reference : Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioc...
Scientific journals : Article
Life sciences : Microbiology
Les bactériocines des bactéries lactiques : caractéristiques et intérêts pour la bioconservation des produits alimentaires
[en] Bacteriocins From Lactic Acid Bacteria: Interest For Food Products Biopreservation
Dortu, C. [> > > >]
Thonart, Philippe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE]
Yes (verified by ORBi)
[en] Bacteriocins ; lactic acid bacteria ; biological preservation ; starter ; Listeria monocytogenes
[en] Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in food products to inhibit pathogenic or food-spoilage bacteria has then been suggested. This review focuses on the classification, structure, function, mode of action, biosynthesis and current food applications of bacteriocins from lactic acid bacteria.

File(s) associated to this reference

Fulltext file(s):

Open access
dortu BASE2009.pdfPublisher postprint1.42 MBView/Open

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.