Produkcia antimikrobiálnych látok baktériami mliečneho kysnutia
Klíčová slova:
baktérie mliečneho kysnutia, antimikrobiálne látky, konzervácia potravínAbstrakt
The current tendency to limit the use of chemical preservatives in food and to extend the shelf lives of products leads to increasing use of natural antimicrobials. Therefore, lactic acid bacteria and their metabolites are used in fermented products. Organic acids, carbon dioxide, ethanol, hydrogen peroxide, diacetyl, reuterin, bacteriocins and other substances produced by lactic acid bacteria exhibit good activity in inhibition of undesirable microbiota.