Antimikrobna aktivnost – najvažnije svojstvo probiotičkih bakterija i starter kultura

Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet University of Zagreb Faculty of Food Technology and Biotechnology 2010

Glavna je tema ovoga rada antimikrobno djelovanje industrijski važnih bakterija mliječne kiseline što se koriste kao starter kulture i probiotičke bakterije. Njihovo antimikrobno djelovanje potječe od proizvedenih metabolita, kao što su organske kiseline (mliječna i octena kiselina), vodikov peroksid, etanol, diacetil, acetaldehid, acetoin, ugljikov dioksid, reuterin, reutericiklin i bakteriocini. Primjena bakteriocina bakterija mliječne kiseline, u prvom redu kao biokonzervansa, može biti alternativa rješavanju sve većeg problema antibiotičke rezistencije. Druga je mogućnost u rješavanju toga problema primjena probiotika u terapiji različitih gastrointestinalnih i urogenitalnih infekcija.
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.

antimikrobno djelovanje; bakteriocini; bakterije mliječne kiseline; probiotici; starter kulture; antimicrobial activity; bacteriocins; lactic acid bacteria; probiotics; starter cultures; text; info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion

Open access content. Open access content
info:eu-repo/semantics/openAccess
The contents of the Food Technology and Biotechnology can be used for personal, educational or scientific purposes, provided that the credit is given to the Journal (under Creative Commons licence CC BY 4.0). Annual subscription price for all countries (except Croatia) is 40 euro for citizens and 100 euro for organizations and institutions. Discount is offered to the members of Croatian Society of Biotechnology and Slovenian Microbiological Society. For subscription please contact the Editorial Office at the E-mail address: ftb@pbf.hr

application/pdf
Croatian
English

HRCAK oai:hrcak.srce.hr:57561
1486453346

HRCAK PORTAL ZNANSTVENIH CASOPISA REPUB
From OAIster®, provided by the OCLC Cooperative.

edsoai.on1486453346