Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria

2018 ◽  
Vol 58 (4) ◽  
pp. 296-301 ◽  
Author(s):  
María A. Correa Deza ◽  
Gladys I. Martos ◽  
Marta Nuñez ◽  
Mario Fiori ◽  
Carla L. Gerez ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potential Application

scholarly journals Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives

2016 ◽  
Vol 54 ◽  
pp. 72-79 ◽  
Author(s):  
Verónica Romero-Gil ◽  
Pedro García-García ◽  
Antonio Garrido-Fernández ◽  
Francisco Noé Arroyo-López
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potential Application ◽  
Table Olives ◽  
Susceptibility And Resistance

Isolation and Partial Characterization of Lactic Acid Bacteria from the Gut Microbiota of Marine Fishes for Potential Application as Probiotics in Aquaculture

2018 ◽  
Vol 11 (2) ◽  
pp. 569-579 ◽  
Author(s):  
Sergio Alonso ◽  
M. Carmen Castro ◽  
Margarita Berdasco ◽  
Inés García de la Banda ◽  
Xabier Moreno-Ventas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiota ◽  
Potential Application ◽  
Marine Fishes ◽  
Partial Characterization

scholarly journals Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Roger J. da Costa ◽  
Flávia L. S. Voloski ◽  
Rafael G. Mondadori ◽  
Eduarda H. Duval ◽  
Ângela M. Fiorentini
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Peptides ◽  
Mechanism Of Action ◽  
Potential Application ◽  
Dairy Products ◽  
Meat Products ◽  
The Other ◽  
Great Potential Application ◽  
Milk And Dairy Products

Bacteriocins are ribosomal-synthesized antimicrobial peptides that inhibit the growing of pathogenic and/or deteriorating bacteria. The most studied bacteriocin-producing microorganisms are lactic acid bacteria (LAB), as they have great potential application in food biopreservation, since the majority have GRAS (Generally Recognized as Safe) status. The LAB-producing bacteriocins and/or bacteriocins produced by these bacteria have been widely studied, with the emphasis on those derived from milk and dairy products. On the other hand, isolates from meat and meat products are less studied. The objective of this review is to address the main characteristics, classification, and mechanism of action of bacteriocins and their use in food, to highlight studies on the isolation of LAB with bacteriocinogenic potential from meat and meat products and also to characterize, purify, and apply these bacteriocins in meat products. In summary, most of the microorganisms studied areLactococcus,Enterococcus,Pediococcus, andLactobacillus, which produce bacteriocins such as nisin, enterocin, pediocin, pentocin, and sakacin, many with the potential for use in food biopreservation.

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