Please use this identifier to cite or link to this item:
https://hdl.handle.net/11499/39170
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kaya, HI | - |
dc.contributor.author | Ozel, B | - |
dc.contributor.author | Simsek, O | - |
dc.date.accessioned | 2022-02-28T07:13:33Z | |
dc.date.available | 2022-02-28T07:13:33Z | |
dc.date.issued | 2019 | - |
dc.identifier.uri | https://hdl.handle.net/11499/39170 | - |
dc.identifier.uri | https://doi.org/10.1007/978-3-030-24903-8_23 | - |
dc.identifier.uri | D2 10.1007/978-3-030-24903-8 | - |
dc.description.abstract | Since the consumers demand foods produced without additives, new friendly preservation strategies become significant in processing of foods. Bacteriocins are ribosomally synthesized peptides produced from many bacterial strains which are approved as natural due to being degraded by digestive enzymes. In Lactic acid bacteria (LAB), many strains have been identified as bacteriocin producers. In fact, nisin was approved by Food and Drug Administration (FDA) to be used as food additive in some foods. Lacticin and pediocin producers, Lactococcus lactis and Pediococcus acidilactici, respectively, have been used as protective cultures in food system. Bacteriocins produced by some LAB have shown wide antimicrobial activity against food related pathogens species such as Bacillus, Listeria, Staphylococcus and Clostridium. However, in recent years bacteriocins having specifically narrow-spectrum antimicrobial activity have been introduced. | en_US |
dc.description.abstract | Bacteriocins are used either directly in food systems or by the addition of producer strains. In this way, it has been possible to prevent pathogenic microorganisms in various fermented food products. However, the effectiveness of the LAB bacteriocins may reduce due to their adsorption on to the hydrophobic surfaces and degradation with proteases. Therefore, the combinational usage of bacteriocins with other preservation methods, such as high hydrostatic pressure, pulse electrical field or essential oils, were reported successful at inhibiting pathogens including the Gram negatives. | en_US |
dc.description.abstract | In the first part of the chapter, the general introduction to bacteriocins and new generation bacteriocins are discussed. In the second part, the applications of bacteriocins in different food systems have been explained and the combinational usage of bacteriocins together with different preservation methods have been exemplified. | en_US |
dc.language.iso | en | en_US |
dc.publisher | SPRINGER INTERNATIONAL PUBLISHING AG | en_US |
dc.relation.ispartof | HEALTH AND SAFETY ASPECTS OF FOOD PROCESSING TECHNOLOGIES | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Bacteriocins; Food preservation; Lactic acid bacteria | en_US |
dc.title | A Natural Way of Food Preservation: Bacteriocins and Their Applications | en_US |
dc.type | Book Part | en_US |
dc.identifier.startpage | 633 | |
dc.identifier.startpage | 633 | en_US |
dc.identifier.endpage | 659 | en_US |
dc.identifier.doi | 10.1007/978-3-030-24903-8_23 | - |
dc.identifier.doi | D2 10.1007/978-3-030-24903-8 | - |
dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | en_US |
dc.identifier.scopus | 2-s2.0-85085908346 | en_US |
dc.identifier.wos | WOS:000566845200024 | en_US |
dc.owner | Pamukkale University | - |
item.grantfulltext | none | - |
item.openairetype | Book Part | - |
item.cerifentitytype | Publications | - |
item.fulltext | No Fulltext | - |
item.languageiso639-1 | en | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
crisitem.author.dept | 25.01. Food Processing | - |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection Çal Meslek Yüksekokulu Koleksiyonu |
CORE Recommender
SCOPUSTM
Citations
5
checked on Aug 9, 2024
WEB OF SCIENCETM
Citations
4
checked on Aug 9, 2024
Page view(s)
80
checked on Aug 9, 2024
Google ScholarTM
Check
Altmetric
Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.