Mikrobiyal Orijinli Gıda Biyokoruyucuları
Özet
Tüketicilerin beslenme konusundaki farkındalığının artması, doğal, daha az işlenmiş, yüksek besin değerine sahip ve güvenilir gıdaların piyasada popüler hale gelmesine neden olmuştur. Tüketici taleplerini karşılamak, gıdalarda mikrobiyolojik güvenliği artırmak ve gıda raf ömrünü uzatmak için gıda muhafaza yöntemlerine odaklanmak kritik önem taşımaktadır. Pratikte gıdaların muhafazasında fiziksel, kimyasal ve biyolojik yöntemler kullanılmaktadır. Bu yöntemlerden ısıl işlem, kurutma ve dondurma gibi fiziksel yöntemlerin yoğun olarak uygulanması gıdanın besinsel ve duyusal özelliklerini olumsuz yönde etkileyebilmektedir. Bir diğer muhafaza yöntemi olan kimyasal koruyucuların kullanımı alerjik reaksiyonlar dahil olmak üzere sağlık riskleri oluşturabilir. Ayrıca antibiyotiklerin aşırı kullanımı antibiyotiklere dirençli mikroorganizmaların ortaya çıkmasına neden olabilir. Bu bağlamda kimyasal veya termal koruma yöntemlerine alternatif olarak doğal antimikrobiyal gıda koruyucularının kullanımını içeren biyokoruma üretici ve tüketicilerin ilgi odağı haline gelmiştir. Biyokoruma öncelikle mikrobiyolojik güvenliği artırmak ve gıda raf ömrünü uzatmak için patojenik olmayan mikroorganizmaların ve/veya metabolitlerinin kullanıldığı bir yöntemdir. Mikroorganizmalar, geniş spektrumlu klasik antibiyotikler, çeşitli organik asitler, litik ajanlar, bakteriyosinler, hidrojen peroksit ve enzimler gibi antagonistik bileşikleri içeren bir dizi mikrobiyal savunma sistemi üretmektedir. Bu mikrobiyal orijinli koruyucuların uygun kullanımlarını bilmek için laboratuvar koşullarında kanıtlanması gerekmektedir. Bu bölümde, mikroorganizmaların ve mikroorganizmalar tarafından üretilen antibakteriyel bileşiklerin biyokorumadaki rolü anlatılmaktadır.
Referanslar
Adams, M. R., Moss, M. O. (2008). Food microbiology (Third Edition ed.). Royal society of chemistry.
Ahamad, N., Marth, E. H. (1989). Behavior of Listeria monocytogenes at 7, 13, 21, and 35 C in tryptose broth acidified with acetic, citric, or lactic acid. Journal of Food Protection, 52(10): 688-695.
Akbar, A., Ali, I., Anal, A. (2016). Industrial perspectives of lactic acid bacteria for biopreservation and food safety. JAPS: Journal of Animal and Plant Sciences, 26(4): 938-948.
Ameen, S. M., Caruso, G. (2017). Lactic acid in the food industry. Springer.
Antone, U., Ciprovica, I., Zolovs, M., Scerbaka, R., Liepins, J. (2022). Propionic acid fermentation—study of substrates, strains, and antimicrobial properties. Fermentation, 9(1): 26.
Aymerich, T., Picouet, P. A., Monfort, J. M. (2008). Decontamination technologies for meat products. Meat Science, 78(1-2): 114-129.
Baird-Parker, A. (1980). Organic acids. Microbial Ecology of Foods, 1: 126.
Ben Said, L., Gaudreau, H., Dallaire, L., Tessier, M., Fliss, I. (2019). Bioprotective culture: A new generation of food additives for the preservation of food quality and safety. Industrial Biotechnology, 15(3): 138-147.
Ceugniez, A., Coucheney, F., Jacques, P., Daube, G., Delcenserie, V., Drider, D. (2017). Anti-Salmonella activity and probiotic trends of Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 isolated from a French cheese, Tomme d'Orchies. Research in Microbiology, 168(6): 575-582.
Costa, J. C. C. P., Bover-Cid, S., Bolívar, A., Zurera, G., Pérez-Rodríguez, F. (2019). Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions. International Journal of Food Microbiology, 297: 72-84.
Crowley, S., Mahony, J., van Sinderen, D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology, 33(2): 93-109.
Cuevas-González, P., Liceaga, A., Aguilar-Toalá, J. (2020). Postbiotics and paraprobiotics: From concepts to applications. Food Research International, 136: 109502.
Drosinos, E., Mataragas, M., Metaxopoulos, J. (2005). Biopreservation: A new direction towards food safety. New developments in food policy, control and research, 31-64.
Fraise, A. P., Wilkinson, M., Bradley, C., Oppenheim, B., Moiemen, N. (2013). The antibacterial activity and stability of acetic acid. Journal of Hospital Infection, 84(4): 329-331.
García, P., Rodríguez, L., Rodríguez, A., Martínez, B. (2010). Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends in Food Science and Technology, 21(8): 373-382.
Hosseini, S. A., Abbasi, A., Sabahi, S., Khani, N. (2021). Application of postbiotics produced by lactic acid bacteria in the development of active food packaging. Biointerface Research in Applied Chemistry, 12: 6164-6183.
Hui, Y. H., Evranuz, E. Ö. (2016). Handbook of animal-based fermented food and beverage technology (Vol. 1). CRC press.
Jay, J. M. (1982a). Antimicrobial properties of diacetyl. Applied and Environmental Microbiology, 44(3): 525-532.
Jay, J. M. (1982b). Effect of diacetyl on foodborne microorganisms. Journal of Food Science, 47(6): 1829-1831.
Kasimin, M. E., Shamsuddin, S., Molujin, A. M., Sabullah, M. K., Gansau, J. A., Jawan, R. (2022). Enterocin: Promising Biopreservative Produced by Enterococcus sp. Microorganisms, 10(4): 684.
Katla, T., Møretrø, T., Sveen, I., Aasen, I., Axelsson, L., Rørvik, L., Naterstad, K. (2002). Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P‐producing Lactobacillus sakei. Journal of Applied Microbiology, 93(2): 191-196.
Khorshidian, N., Khanniri, E., Mohammadi, M., Mortazavian, A. M., Yousefi, M. (2021). Antibacterial activity of pediocin and pediocin-producing bacteria against Listeria monocytogenes in meat products. Frontiers in Microbiology, 12: 709959.
Lanciotti, R., Patrignani, F., Bagnolini, F., Guerzoni, M. E., Gardini, F. (2003). Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Food Microbiology, 20(5): 537-543.
Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., Coton, E. (2017). Antifungal microbial agents for food biopreservation—A review. Microorganisms, 5(3): 37.
Lone, A., Anany, H., Hakeem, M., Aguis, L., Avdjian, A.-C., Bouget, M., Atashi, A., Brovko, L., Rochefort, D., Griffiths, M. W. (2016). Development of prototypes of bioactive packaging materials based on immobilized bacteriophages for control of growth of bacterial pathogens in foods. International Journal of Food Microbiology, 217: 49-58.
Mapelli, C., Musatti, A., Barbiroli, A., Saini, S., Bras, J., Cavicchioli, D., Rollini, M. (2019). Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon. Journal of the Science of Food and Agriculture, 99(10): 4731-4738.
Maragkoudakis, P. A., Mountzouris, K. C., Psyrras, D., Cremonese, S., Fischer, J., Cantor, M. D., Tsakalidou, E. (2009). Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. International Journal of Food Microbiology, 130(3): 219-226.
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Villarreal, M. L. M., Todorov, S. D., Saad, S. M. I., Franco, B. D. G. d. M. (2015). Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, 48: 143-152.
Moghanjougi, Z. M., Bari, M. R., Khaledabad, M. A., Almasi, H., Amiri, S. (2020). Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization. LWT - Food Science and Technology. 117: 108603.
Monteiro, S. S., Schnorr, C. E., Pasquali, M. A. d. B. (2023). Paraprobiotics and postbiotics—current state of scientific research and future trends toward the development of functional foods. Foods, 12(12): 2394.
Nataraj, B. H., Ali, S. A., Behare, P. V., Yadav, H. (2020). Postbiotics-parabiotics: The new horizons in microbial biotherapy and functional foods. Microbial Cell Factories, 19: 1-22.
Ngongang, M. M., Ntwampe, S., du Plessis, H., Jolly, N., Mekuto, L. (2017). Biopreservatives from yeasts with antimicrobial activity against common food, agricultural produce and beverage spoilage organisms. Book Antimicrobial Research: Novel Bioknowledge and Educational Programs, Series(6): 219-228.
Obeso, J. M., Martínez, B., Rodríguez, A., García, P. (2008). Lytic activity of the recombinant staphylococcal bacteriophage ΦH5 endolysin active against Staphylococcus aureus in milk. International Journal of Food Microbiology, 128(2): 212-218.
Ozer, B., Akdemir-Evrendilek, G. (2014). Dairy microbiology and biochemistry: recent developments.
Pawlowska, A. M., Zannini, E., Coffey, A., Arendt, E. K. (2012). “Green preservatives”: combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. Advances in Food and Nutrition Research, 66: 217-238.
Pereira, P. R., Freitas, C. S., Paschoalin, V. M. (2021). Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: evaluating potential proteins as a source of antimicrobial peptides. Comprehensive Reviews in Food Science and Food Safety, 20(5): 4450-4479.
Punia Bangar, S., Suri, S., Trif, M., Ozogul, F. (2022). Organic acids production from lactic acid bacteria: A preservation approach. Food Bioscience, 46: 101615.
Radiati, L., Hati, D., Fardiaz, D., Sari, L. (2022). Effect of Saccharomyces cerevisiae on probiotic properties of goat milk kefir. IOP Conference Series: Earth and Environmental Science.
Ramos-Vivas, J., Elexpuru-Zabaleta, M., Samano, M. L., Barrera, A. P., Forbes-Hernández, T. Y., Giampieri, F., Battino, M. (2021). Phages and enzybiotics in food biopreservation. Molecules, 26(17): 5138.
Ray, B. (2019). Food biopreservatives of microbial origin. CRC press.
Ray, B., Bhunia, A. (2013). Fundamental food microbiology (5th Edition ed.). CRC Press.
Ray, B., Sandine, W. E. (2019). Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives. In Food biopreservatives of microbial origin, pp. 103-136. CRC press.
Rendueles, C., Duarte, A. C., Escobedo, S., Fernández, L., Rodríguez, A., García, P., Martínez, B. (2022). Combined use of bacteriocins and bacteriophages as food biopreservatives. A review. International Journal of Food Microbiology, 368: 109611.
Robinson, R. K. (2014). Encyclopedia of food microbiology. Academic press.
Rollini, M., Musatti, A., Cavicchioli, D., Bussini, D., Farris, S., Rovera, C., Romano, D., De Benedetti, S., Barbiroli, A. (2020). From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study. Scientific Reports, 10(1): 21358.
Sanchez-Salas, J. L., Solis-Balandra, M. A. (2024). Bacteriocins, Underestimated Antimicrobials.
Schnürer, J., Magnusson, J. (2005). Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science and Technology, 16(1): 70-78.
Shehata, M. G., Badr, A. N., El Sohaimy, S. A., Asker, D., Awad, T. S. (2019). Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences, 64(1): 71-78.
Shi, L. H., Balakrishnan, K., Thiagarajah, K., Ismail, N. I. M., Yin, O. S. (2016). Beneficial properties of probiotics. Tropical Life Sciences Research, 27(2): 73.
Singh, P., Wani, A. A., Karim, A. A., Langowski, H.-C. (2012). The use of carbon dioxide in the processing and packaging of milk and dairy products: A review. International Journal of Dairy Technology, 65(2): 161-177.
Skariyachan, S., Govindarajan, S. (2019). Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives. International Journal of Food Microbiology, 291: 189-196.
Soltani, S., Couture, F., Boutin, Y., Ben Said, L., Cashman-Kadri, S., Subirade, M., Biron, E., Fliss, I. (2021). In vitro investigation of gastrointestinal stability and toxicity of 3-hyrdoxypropionaldehyde (reuterin) produced by Lactobacillus reuteri. Toxicology Reports, 8: 740-746.
Wang, C., Chang, T., Yang, H., Cui, M. (2015). Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. Food Control, 47: 231-236.
Wessels, S., Axelsson, L., Hansen, E. B., De Vuyst, L., Laulund, S., Lähteenmäki, L., Lindgren, S., Mollet, B., Salminen, S., von Wright, A. (2004). The lactic acid bacteria, the food chain, and their regulation. Trends in Food Science and Technology, 15(10): 498-505.
Yusuf, M. (2018). Natural antimicrobial agents for food biopreservation. In Food packaging and preservation, pp. 409-438. Elsevier.
Referanslar
Adams, M. R., Moss, M. O. (2008). Food microbiology (Third Edition ed.). Royal society of chemistry.
Ahamad, N., Marth, E. H. (1989). Behavior of Listeria monocytogenes at 7, 13, 21, and 35 C in tryptose broth acidified with acetic, citric, or lactic acid. Journal of Food Protection, 52(10): 688-695.
Akbar, A., Ali, I., Anal, A. (2016). Industrial perspectives of lactic acid bacteria for biopreservation and food safety. JAPS: Journal of Animal and Plant Sciences, 26(4): 938-948.
Ameen, S. M., Caruso, G. (2017). Lactic acid in the food industry. Springer.
Antone, U., Ciprovica, I., Zolovs, M., Scerbaka, R., Liepins, J. (2022). Propionic acid fermentation—study of substrates, strains, and antimicrobial properties. Fermentation, 9(1): 26.
Aymerich, T., Picouet, P. A., Monfort, J. M. (2008). Decontamination technologies for meat products. Meat Science, 78(1-2): 114-129.
Baird-Parker, A. (1980). Organic acids. Microbial Ecology of Foods, 1: 126.
Ben Said, L., Gaudreau, H., Dallaire, L., Tessier, M., Fliss, I. (2019). Bioprotective culture: A new generation of food additives for the preservation of food quality and safety. Industrial Biotechnology, 15(3): 138-147.
Ceugniez, A., Coucheney, F., Jacques, P., Daube, G., Delcenserie, V., Drider, D. (2017). Anti-Salmonella activity and probiotic trends of Kluyveromyces marxianus S-2-05 and Kluyveromyces lactis S-3-05 isolated from a French cheese, Tomme d'Orchies. Research in Microbiology, 168(6): 575-582.
Costa, J. C. C. P., Bover-Cid, S., Bolívar, A., Zurera, G., Pérez-Rodríguez, F. (2019). Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions. International Journal of Food Microbiology, 297: 72-84.
Crowley, S., Mahony, J., van Sinderen, D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology, 33(2): 93-109.
Cuevas-González, P., Liceaga, A., Aguilar-Toalá, J. (2020). Postbiotics and paraprobiotics: From concepts to applications. Food Research International, 136: 109502.
Drosinos, E., Mataragas, M., Metaxopoulos, J. (2005). Biopreservation: A new direction towards food safety. New developments in food policy, control and research, 31-64.
Fraise, A. P., Wilkinson, M., Bradley, C., Oppenheim, B., Moiemen, N. (2013). The antibacterial activity and stability of acetic acid. Journal of Hospital Infection, 84(4): 329-331.
García, P., Rodríguez, L., Rodríguez, A., Martínez, B. (2010). Food biopreservation: promising strategies using bacteriocins, bacteriophages and endolysins. Trends in Food Science and Technology, 21(8): 373-382.
Hosseini, S. A., Abbasi, A., Sabahi, S., Khani, N. (2021). Application of postbiotics produced by lactic acid bacteria in the development of active food packaging. Biointerface Research in Applied Chemistry, 12: 6164-6183.
Hui, Y. H., Evranuz, E. Ö. (2016). Handbook of animal-based fermented food and beverage technology (Vol. 1). CRC press.
Jay, J. M. (1982a). Antimicrobial properties of diacetyl. Applied and Environmental Microbiology, 44(3): 525-532.
Jay, J. M. (1982b). Effect of diacetyl on foodborne microorganisms. Journal of Food Science, 47(6): 1829-1831.
Kasimin, M. E., Shamsuddin, S., Molujin, A. M., Sabullah, M. K., Gansau, J. A., Jawan, R. (2022). Enterocin: Promising Biopreservative Produced by Enterococcus sp. Microorganisms, 10(4): 684.
Katla, T., Møretrø, T., Sveen, I., Aasen, I., Axelsson, L., Rørvik, L., Naterstad, K. (2002). Inhibition of Listeria monocytogenes in chicken cold cuts by addition of sakacin P and sakacin P‐producing Lactobacillus sakei. Journal of Applied Microbiology, 93(2): 191-196.
Khorshidian, N., Khanniri, E., Mohammadi, M., Mortazavian, A. M., Yousefi, M. (2021). Antibacterial activity of pediocin and pediocin-producing bacteria against Listeria monocytogenes in meat products. Frontiers in Microbiology, 12: 709959.
Lanciotti, R., Patrignani, F., Bagnolini, F., Guerzoni, M. E., Gardini, F. (2003). Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus. Food Microbiology, 20(5): 537-543.
Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., Coton, E. (2017). Antifungal microbial agents for food biopreservation—A review. Microorganisms, 5(3): 37.
Lone, A., Anany, H., Hakeem, M., Aguis, L., Avdjian, A.-C., Bouget, M., Atashi, A., Brovko, L., Rochefort, D., Griffiths, M. W. (2016). Development of prototypes of bioactive packaging materials based on immobilized bacteriophages for control of growth of bacterial pathogens in foods. International Journal of Food Microbiology, 217: 49-58.
Mapelli, C., Musatti, A., Barbiroli, A., Saini, S., Bras, J., Cavicchioli, D., Rollini, M. (2019). Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon. Journal of the Science of Food and Agriculture, 99(10): 4731-4738.
Maragkoudakis, P. A., Mountzouris, K. C., Psyrras, D., Cremonese, S., Fischer, J., Cantor, M. D., Tsakalidou, E. (2009). Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis. International Journal of Food Microbiology, 130(3): 219-226.
Martinez, R. C. R., Staliano, C. D., Vieira, A. D. S., Villarreal, M. L. M., Todorov, S. D., Saad, S. M. I., Franco, B. D. G. d. M. (2015). Bacteriocin production and inhibition of Listeria monocytogenes by Lactobacillus sakei subsp. sakei 2a in a potentially synbiotic cheese spread. Food Microbiology, 48: 143-152.
Moghanjougi, Z. M., Bari, M. R., Khaledabad, M. A., Almasi, H., Amiri, S. (2020). Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization. LWT - Food Science and Technology. 117: 108603.
Monteiro, S. S., Schnorr, C. E., Pasquali, M. A. d. B. (2023). Paraprobiotics and postbiotics—current state of scientific research and future trends toward the development of functional foods. Foods, 12(12): 2394.
Nataraj, B. H., Ali, S. A., Behare, P. V., Yadav, H. (2020). Postbiotics-parabiotics: The new horizons in microbial biotherapy and functional foods. Microbial Cell Factories, 19: 1-22.
Ngongang, M. M., Ntwampe, S., du Plessis, H., Jolly, N., Mekuto, L. (2017). Biopreservatives from yeasts with antimicrobial activity against common food, agricultural produce and beverage spoilage organisms. Book Antimicrobial Research: Novel Bioknowledge and Educational Programs, Series(6): 219-228.
Obeso, J. M., Martínez, B., Rodríguez, A., García, P. (2008). Lytic activity of the recombinant staphylococcal bacteriophage ΦH5 endolysin active against Staphylococcus aureus in milk. International Journal of Food Microbiology, 128(2): 212-218.
Ozer, B., Akdemir-Evrendilek, G. (2014). Dairy microbiology and biochemistry: recent developments.
Pawlowska, A. M., Zannini, E., Coffey, A., Arendt, E. K. (2012). “Green preservatives”: combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. Advances in Food and Nutrition Research, 66: 217-238.
Pereira, P. R., Freitas, C. S., Paschoalin, V. M. (2021). Saccharomyces cerevisiae biomass as a source of next‐generation food preservatives: evaluating potential proteins as a source of antimicrobial peptides. Comprehensive Reviews in Food Science and Food Safety, 20(5): 4450-4479.
Punia Bangar, S., Suri, S., Trif, M., Ozogul, F. (2022). Organic acids production from lactic acid bacteria: A preservation approach. Food Bioscience, 46: 101615.
Radiati, L., Hati, D., Fardiaz, D., Sari, L. (2022). Effect of Saccharomyces cerevisiae on probiotic properties of goat milk kefir. IOP Conference Series: Earth and Environmental Science.
Ramos-Vivas, J., Elexpuru-Zabaleta, M., Samano, M. L., Barrera, A. P., Forbes-Hernández, T. Y., Giampieri, F., Battino, M. (2021). Phages and enzybiotics in food biopreservation. Molecules, 26(17): 5138.
Ray, B. (2019). Food biopreservatives of microbial origin. CRC press.
Ray, B., Bhunia, A. (2013). Fundamental food microbiology (5th Edition ed.). CRC Press.
Ray, B., Sandine, W. E. (2019). Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives. In Food biopreservatives of microbial origin, pp. 103-136. CRC press.
Rendueles, C., Duarte, A. C., Escobedo, S., Fernández, L., Rodríguez, A., García, P., Martínez, B. (2022). Combined use of bacteriocins and bacteriophages as food biopreservatives. A review. International Journal of Food Microbiology, 368: 109611.
Robinson, R. K. (2014). Encyclopedia of food microbiology. Academic press.
Rollini, M., Musatti, A., Cavicchioli, D., Bussini, D., Farris, S., Rovera, C., Romano, D., De Benedetti, S., Barbiroli, A. (2020). From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study. Scientific Reports, 10(1): 21358.
Sanchez-Salas, J. L., Solis-Balandra, M. A. (2024). Bacteriocins, Underestimated Antimicrobials.
Schnürer, J., Magnusson, J. (2005). Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science and Technology, 16(1): 70-78.
Shehata, M. G., Badr, A. N., El Sohaimy, S. A., Asker, D., Awad, T. S. (2019). Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences, 64(1): 71-78.
Shi, L. H., Balakrishnan, K., Thiagarajah, K., Ismail, N. I. M., Yin, O. S. (2016). Beneficial properties of probiotics. Tropical Life Sciences Research, 27(2): 73.
Singh, P., Wani, A. A., Karim, A. A., Langowski, H.-C. (2012). The use of carbon dioxide in the processing and packaging of milk and dairy products: A review. International Journal of Dairy Technology, 65(2): 161-177.
Skariyachan, S., Govindarajan, S. (2019). Biopreservation potential of antimicrobial protein producing Pediococcus spp. towards selected food samples in comparison with chemical preservatives. International Journal of Food Microbiology, 291: 189-196.
Soltani, S., Couture, F., Boutin, Y., Ben Said, L., Cashman-Kadri, S., Subirade, M., Biron, E., Fliss, I. (2021). In vitro investigation of gastrointestinal stability and toxicity of 3-hyrdoxypropionaldehyde (reuterin) produced by Lactobacillus reuteri. Toxicology Reports, 8: 740-746.
Wang, C., Chang, T., Yang, H., Cui, M. (2015). Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes. Food Control, 47: 231-236.
Wessels, S., Axelsson, L., Hansen, E. B., De Vuyst, L., Laulund, S., Lähteenmäki, L., Lindgren, S., Mollet, B., Salminen, S., von Wright, A. (2004). The lactic acid bacteria, the food chain, and their regulation. Trends in Food Science and Technology, 15(10): 498-505.
Yusuf, M. (2018). Natural antimicrobial agents for food biopreservation. In Food packaging and preservation, pp. 409-438. Elsevier.
