Data/hora: 02/06/2024 13:30:49

Provedor de dados: | 52
País: | Brazil
Título: | Bacteriocins: molecules of fundamental impact on the microbial ecology and potential food biopreservatives
Autores: | Souza,Evandro Leite de; Silva,Clemilson Antonio da; Sousa,Cristina Paiva de.
Data: | 2005-07-01
Ano: | 2005
Palavras-chave: | Bacteriocins; Antimicrobials; Food Industry; Biopreservation.
Resumo: | Bacteriocins are proteic molecules synthesized for various lineages of Gram-positive and Gram-negative bacteria when exposed to stressful conditions. Bacteriocins have been characterized as molecules of high antimicrobial property even at low concentrations, provoking the microbial survival inhibition by antibiosis. These substances have their synthesis mediated for genetic mechanisms and develop their lethal action on the microbial cell by multiples mechanisms that can act of isolated or concomitant way culminating with microbial cell killing. This molecules class presents characteristic of stability to heat, low pH, refrigeration and freezing, and resistance to weak organics solvents, salts and enzymes. On the other hand, they are very sensitive to proteolytic enzymes action. Bacteriocins could appear as potential agents to be applied in food conservation systems in order to provide microbiologically stable foods.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500008
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132005000500008
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.48 n.4 2005
Fonte: | info:eu-repo/semantics/openAccess