BACTERIOCINES OF LACTIC ACID BACTERIA AS THE NATURAL FOOD PRESERVATIVES

Authors

  • V. Bortsyukh Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • М. Shugai Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

bacteriocins, safeness, food preservatives, quality

Abstract

The article is devoted to the problem of prevention of harmfull microflora reproduction, which is an important condition to make food products safe and qualitative and preserve their properties during storage. The main attention is paid to the bacteriocins of lactic acid bacteria – the substances of peptide nature, which have antimicrobial properties and can be used as natural food preservatives. The advantages of using bactericins are shown comparing them with chemical preservatives, antibiotics and bacteriophages. Some information Is also added about their efficiency as food preservatives and safeness for human health.

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Published

2016-06-25

How to Cite

Bortsyukh, V., & Shugai М. (2016). BACTERIOCINES OF LACTIC ACID BACTERIA AS THE NATURAL FOOD PRESERVATIVES. FOOD RESOURCES, 4(06), 167–175. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/305

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

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