Journal of Food Science & Technology
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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.343

Application of Protective Cultures and Bacteriocins for Food Biopreservation

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Description

The use of microorganisms and their natural metabolites for the biopreservation of foods has been a common practice in the humankind history. The lactic acid bacteria (LAB), generally considered as ‘GRAS’ (‘generally recognised as safe’) organisms, hold great promise for selection and implementation as protective cultures. LAB produce an array of antimicrobial substances (such as organic acids, diacetyl, acetoin, hydrogen peroxide, reuterin, reutericyclin, and bacteriocins. Particularly, bacteriocins were shown effective against foodborne pathogens and spoilage microorganisms. The efficacy of bacteriocins as well as their producing strains for inhibiting several bacterial pathogens has been proven in different food matrices including cheese, meat and vegetables. Nowadays, Protective cultures and bacteriocins are considered as promising alternatives to satisfy the increasing consumer demands for safe, ready-to-eat, extended shelf-life, fresh-tasting and minimally processed foods, without chemical preservatives. The purpose of this Research Topic is to provide a comprehensive reference covering variety of aspects of protective culture and bacteriocins for enhancing the safety, shelf-life and quality of the food products. This research topic is going to include manuscripts (reviews included) contributing to application of protective culture and their antimicrobial metabolites in food matrices. The studies on the impact of bacteriocins and their producer organisms on food microbiota are also of special interest for the current research topic. Manuscripts relying on novel analytical technologies, strategies to reduce or eliminate pathogens in food chain, regulatory policy and emerging technologies for the production and the use of protective culture and their bacteriocins are also welcome.

Keywords

protective cultures, bacteriocins, food biopreservation, lactic acid bacteria


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Journal Recent Articles

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Wild Daucus Carota Oil Extract: An Innocuous Preventative and Chemotherapeutic Agent Against Chemically Induced Breast Cancer
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Application of RSM in modelling and Numerical optimisation of proximate composition of instant Extruded kunun-gyada(porridge) from the blend of sorghum-groundnut
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Purification and Clean-up of 3-NPA from Sugarcane by using Molecularly Imprinted Polymer Solid Phase Extraction Coupled with HPLC
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Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose
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Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)
Author: Weixian Zhang
Effects of Organic Selenium on Laying Performance, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Laying Hens
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The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars
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Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications
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