Production of Antimicrobial Substances by Lactic Acid Bacteria
Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
Keywords: lactic acid bacteria, antimicrobial substances, food preservation
The current tendency to limit the use of chemical preservatives in food and to extend the shelf lives of pro-ducts 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.
Full text (PDF)