چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

رفتن به صفحه اصلی

ارائه مجازی مقاله

کد مقاله 1222

عنوان From Laboratory to Food: Challenges and Emerging Strategies for the Application of Lactic Acid Bacteria Bacteriocins in Food Safety

نویسندگان Kimia Asi Ebrahimi - Seyed Matin Mousavi

چکیده Bacteriocins produced by lactic acid bacteria (LAB) have attracted considerable attention as biological compounds for food safety and preservation because of their antimicrobial activity against important foodborne pathogens. However, the antimicrobial activity observed under laboratory conditions does not always result in similar effectiveness in real food matrices. This review examines the factors responsible for this difference and discusses emerging biotechnological strategies for improving the application of LAB bacteriocins in food systems. Current evidence indicates that food composition and structure, pH, temperature, fat and protein content, processing conditions, and bacteriocin stability can substantially influence antimicrobial performance. Studies in meat, dairy, and other food systems demonstrate the potential of bacteriocins for controlling pathogens such as Listeria monocytogenes and Salmonella spp., although their effectiveness depends strongly on the characteristics of each food matrix. Encapsulation, edible coatings, active packaging, and combination preservation methods may improve bacteriocin stability, availability, and antimicrobial performance. Overall, successful development of LAB bacteriocins requires the integration of microbiological screening, biotechnology, food-matrix evaluation, and safety assessment to facilitate the transition from laboratory findings to practical food applications.

فایل ها

فایل jpeg-jpg پوستر

محتوای ارائه مجازی مقاله

نظرات