Production of Antimicrobial Substances by Lactic Acid Bacteria

Authors

  • T. Mančušková Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
  • A. Medveďová Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia
  • Ľ. Valík Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Slovakia

Keywords:

lactic acid bacteria, antimicrobial substances, food preservation

Abstract

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.

Downloads

Published

2016-03-15

How to Cite

Mančušková, T., Medveďová, A., & Valík, Ľ. (2016). Production of Antimicrobial Substances by Lactic Acid Bacteria. Chemické Listy, 110(3), 179–184. Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/213

Issue

Vol. 110 No. 3 (2016)

Section

Articles

Most read articles by the same author(s)