Using Bacteriocins in Milk and Dairy Products

Using Bacteriocins in Milk and Dairy Products

Bacteriocins produced by bacteria are ribosomally synthesed and antimicrobial peptides. Lots of strains of bacteria can produce bacteriocin. There are lots of researchs on using bacteriocins produced by lactic acid bacteria (LAB) which are known as safe (GRAS) in foods. With this respect bacteriocin...

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Main Authors: Evrim Güneş Altuntaş, Kamuran Ayhan
Format: Article
Language:English
Published: Pamukkale University 2010-01-01
Series:Pamukkale University Journal of Engineering Sciences
Subjects:
Bakteriyosin kullanımı, Süt, Süt ürünleri.
Online Access:http://dergipark.ulakbim.gov.tr/pajes/article/view/5000088719
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spelling doaj-9e9befa6d2aa4d5ebefbc5b92c247e652020-11-24T23:27:54ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58812010-01-011611131205000082788Using Bacteriocins in Milk and Dairy ProductsEvrim Güneş AltuntaşKamuran AyhanBacteriocins produced by bacteria are ribosomally synthesed and antimicrobial peptides. Lots of strains of bacteria can produce bacteriocin. There are lots of researchs on using bacteriocins produced by lactic acid bacteria (LAB) which are known as safe (GRAS) in foods. With this respect bacteriocin experiments have been generally in meat and dairy products where can become spoilage easily. It is allowed to use nisin in cheese a dairy product, and with cheese the experiments about using nisin, pediocin, lacticin, variacin etc. are going on the other dairy products. In this review some experiments on using bacteriocins and their results on milk and dairy products are reported.http://dergipark.ulakbim.gov.tr/pajes/article/view/5000088719Bakteriyosin kullanımı, Süt, Süt ürünleri.
collection DOAJ
language English
format Article
sources DOAJ
author Evrim Güneş Altuntaş
Kamuran Ayhan
spellingShingle Evrim Güneş Altuntaş
Kamuran Ayhan
Using Bacteriocins in Milk and Dairy Products
Pamukkale University Journal of Engineering Sciences
Bakteriyosin kullanımı, Süt, Süt ürünleri.
author_facet Evrim Güneş Altuntaş
Kamuran Ayhan
author_sort Evrim Güneş Altuntaş
title Using Bacteriocins in Milk and Dairy Products
title_short Using Bacteriocins in Milk and Dairy Products
title_full Using Bacteriocins in Milk and Dairy Products
title_fullStr Using Bacteriocins in Milk and Dairy Products
title_full_unstemmed Using Bacteriocins in Milk and Dairy Products
title_sort using bacteriocins in milk and dairy products
publisher Pamukkale University
series Pamukkale University Journal of Engineering Sciences
issn 1300-7009
2147-5881
publishDate 2010-01-01
description Bacteriocins produced by bacteria are ribosomally synthesed and antimicrobial peptides. Lots of strains of bacteria can produce bacteriocin. There are lots of researchs on using bacteriocins produced by lactic acid bacteria (LAB) which are known as safe (GRAS) in foods. With this respect bacteriocin experiments have been generally in meat and dairy products where can become spoilage easily. It is allowed to use nisin in cheese a dairy product, and with cheese the experiments about using nisin, pediocin, lacticin, variacin etc. are going on the other dairy products. In this review some experiments on using bacteriocins and their results on milk and dairy products are reported.
topic Bakteriyosin kullanımı, Süt, Süt ürünleri.
url http://dergipark.ulakbim.gov.tr/pajes/article/view/5000088719
work_keys_str_mv AT evrimgunesaltuntas usingbacteriocinsinmilkanddairyproducts
AT kamuranayhan usingbacteriocinsinmilkanddairyproducts
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