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
شماره ركورد
40570
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.
From Page
113
NaturalLanguageKeyword
Using bacteriocin , Milk , Dairy products.
JournalTitle
Pamukkale University Journal Of Engineering Sciences
To Page
120
JournalTitle
Pamukkale University Journal Of Engineering Sciences
Link To Document