Use este identificador para citar ou linkar para este item:
https://locus.ufv.br//handle/123456789/19622
Tipo: | Artigo |
Título: | Strategies for the use of bacteriocins in Gram-negative bacteria: relevance in food microbiology |
Autor(es): | Prudêncio, Cláudia Vieira Vanetti, Maria Cristina Dantas Santos, Miriam Teresinha dos |
Abstract: | Bacteriocins are ribosomally synthesized peptides that have bacteriostatic or bactericidal effects on other bacteria. The use of bacteriocins has emerged as an important strategy to increase food security and to minimize the incidence of foodborne diseases, due to its minimal impact on the nutritional and sensory properties of food products. Gramnegative bacteria are naturally resistant to the action of bacteriocins produced by Gram-positive bacteria, which are widely explored in foods. However, these microorganisms can be sensitized by mild treatments, such as the use of chelating agents, by treatment with plant essential oils or by physical treatments such as heating, freezing or high pressure processing. This sensitization is important in food microbiology, because most pathogens that cause foodborne diseases are Gram-negative bacteria. However, the effectiveness of these treatments is influenced by several factors, such as pH, temperature, the composition of the food and target microbiota. In this review, we comment on the main methods used for the sensitization of Gram-negative bacteria, especially Salmonella, to improve the action of bacteriocins produced by Gram-positive bacteria. |
Palavras-chave: | Bacteriocins Biocontrol Gram-negative bacteria Outer membrane |
Editor: | Journal of Food Science and Technology |
Tipo de Acesso: | Association of Food Scientists & Technologists (India) |
URI: | http://dx.doi.org/10.1007/s13197-014-1666-2 http://www.locus.ufv.br/handle/123456789/19622 |
Data do documento: | 1-Fev-2015 |
Aparece nas coleções: | Artigos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
---|---|---|---|---|
artigo.pdf | texto completo | 291,88 kB | Adobe PDF | Visualizar/Abrir |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.