Author/Authors :
GÜNEŞ ALTUNTAŞ, Evrim Ankara Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , AYHAN, Kamuran Ankara Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article :
Using Bacteriocins in Milk and Dairy Products
Abstract :
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.
NaturalLanguageKeyword :
Using bacteriocin , Milk , Dairy products.
JournalTitle :
Pamukkale University Journal Of Engineering Sciences
