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Antimicrobial Activity – The Most Important Property of Probiotic and Starter Lactic Acid Bacteria

Food Technology and Biotechnology. 2010;48(3):296-307

 

Journal Homepage

Journal Title: Food Technology and Biotechnology

ISSN: 1330-9862 (Print); 1334-2606 (Online)

Publisher: University of Zagreb

LCC Subject Category: Technology: Chemical technology: Biotechnology | Technology: Chemical technology: Food processing and manufacture

Country of publisher: Croatia

Language of fulltext: English

Full-text formats available: PDF, XML

 

AUTHORS


Blaženka Kos (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia)

Jasna Beganović (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia)

Andreja Leboš Pavunc (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia)

Ksenija Habjanič (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia)

Srećko Matošić (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia)

Jagoda Šušković (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Culture Technology, Department of Biochemical Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia)

EDITORIAL INFORMATION

Peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 24 weeks

 

Abstract | Full Text

The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocins of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an application of probiotics for different gastrointestinal and urogenital infection therapies.