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Article Name Bacteriocins in Food Technology and New Developments
Author Name Heysem Suat BATU1, Eren AŞAM2, Abdullah DİKİCİ2
Address 1Mevlana Üniversitesi, Sağlık Hizmetleri Yüksekokulu, Beslenme ve Diyetetik Bölümü, Konya/TÜRKİYE 2Tunceli Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Tunceli/TÜRKİYE
Abstract Bacteriocins are peptides having antimicrobial property produced by bacteria. Bacteriocins are used as food preservatives. This method is defined as bio-maintained, when used in conjunction with appropriate protective material, extends shelf life of foods and provides safety in food production. Bactericidal effect of bacteriocins, occurs in the cytoplasmic membrane of the target cells and this effect is realized in two different ways. The importance of the use of bacteriocins in foods has increased considerably due to pathogenic microorganisms in foods to act on. Owing to its property of being odorless, colorless and tasteless, it is important in regard to the food technology. Bacteriocins are easily digestible because of their peptide structure. Today, many bacteriocins are still being discovered. In this review, new developments about bacteriocin technology will be mentioned.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 108-117
Year 2014
Type Review
Language Turkish
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