Antimicrobial Property of Probiotics

There is an expanding request from customers for regular antimicrobial substances that can be utilised for food safeguarding and replace the synthetic food additive. The antimicrobial development of precisely critical lactic acid microorganisms as starter cultures and various probiotics microorganis...

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Bibliographic Details
Published in:Environment conservation journal 2021-01, Vol.22 (SE), p.33-48
Main Authors: K., Monika, Malik, Tanu, Gehlot, Rakesh, K, Rekha, Kumari, Anju, Sindhu, Ritu, Rohilla, Priyanka
Format: Article
Language:English
Subjects:
3-Hydroxypropionaldehyde
Acetaldehyde
Acetic acid
Acetone
Antiinfectives and antibacterials
antimicrobial activity
Bacteria
Bacteriocins
Carbon dioxide
Diacetyl
Ethanol
Food additives
Hydrogen peroxide
Lactate
Lactic acid
Lactic acid bacteria
Metabolites
Microorganisms
Pathogens
Preservatives
Probiotics
Recombinants
Starter cultures
Synthetic food
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Description
Summary:There is an expanding request from customers for regular antimicrobial substances that can be utilised for food safeguarding and replace the synthetic food additive. The antimicrobial development of precisely critical lactic acid microorganisms as starter cultures and various probiotics microorganisms is the guideline subject of an audit. The probiotics produce metabolites, for example, natural acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetone, carbon dioxide, reuterin, reutericyclin, and bacteriocins, etc. The capability of utilising metabolite bacteriocin obtained from lactic acid bacteria, fundamentally utilised as bio preservatives, serves as an antimicrobial methodology for persistently expanding issues with antimicrobial obstruction. The probiotic microorganism is a useful field for the development of recombinant probiotics with antimicrobial properties. These offer the most encouraging process against the pathogen.
ISSN:0972-3099
2278-5124
DOI:10.36953/ECJ.2021.SE.2204