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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/128826
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dc.contributor.authorFavaro, Lorenzo-
dc.contributor.authorBarretto Penna, Ana Lucia-
dc.contributor.authorTodorov, Svetoslav Dimitrov-
dc.date.accessioned2015-10-21T13:14:06Z-
dc.date.accessioned2016-10-25T21:00:32Z-
dc.date.available2015-10-21T13:14:06Z-
dc.date.available2016-10-25T21:00:32Z-
dc.date.issued2015-01-01-
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0924224414001927-
dc.identifier.citationTrends In Food Science &technology. London: Elsevier Science London, v. 41, n. 1, p. 37-48, 2015.-
dc.identifier.issn0924-2244-
dc.identifier.urihttp://hdl.handle.net/11449/128826-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/128826-
dc.description.abstractOver the last decade, there has been an explosion of basic and applied research on lactic acid bacteria bacteriocins, because of their potential as biopreservatives and inhibition of the growth of spoilage bacteria. Although bacteriocins can be produced during cheese production, their titers are much lower than those achieved in vitro fermentations under optimal physical and chemical conditions. Safety and technological traits of the bacteriocinogenic lactic acid bacteria (LAB) have to be considered before their wide-spread applications. This review described the perspectives and hurdles to be solved in order to definitively disclose the potential of bacteriocins in the production of safe and healthy cheese commodities.en
dc.description.sponsorshipUniversity of Padova, Padova, Italy-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.format.extent37-48-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.titleBacteriocinogenic LAB from cheeses - Application in biopreservation?en
dc.typeoutro-
dc.contributor.institutionUniversity of Padova-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade de São Paulo (USP)-
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)-
dc.description.affiliationSao Paulo State University (UNESP) - Department of Food Engineering and Technology,Rua Cristov ão Colombo, 2265, 15054-000 São Jos e do Rio Preto, SP, Brazil-
dc.description.affiliationUniversity of Padova - Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), Agripolis, Viale dell’Universita 16, 35020 Legnaro, PD, Italy-
dc.description.affiliationUniversity of Sao Paulo (USP) - Faculty of Pharmaceutical Sciences, Department of Food Science and Experimental Nutrition, Av. Prof. Lineu Prestes 580, Bl. 14, 05508 000 São Paulo, SP, Brazil-
dc.description.affiliationUniversidade Federal de Viçosa - Departamento de Veterin aria, 36570 000 Vic¸osa, MG, Brazil (Departamento de Veterin aria, Universidade Federal de Viçosa, 36570 000, Vic¸osa, MG, Brazil-
dc.description.affiliationUnespSao Paulo State University (UNESP) - Department of Food Engineering and Technology,Rua Cristov ão Colombo, 2265, 15054-000 São Jos e do Rio Preto, SP, Brazil|-
dc.identifier.doihttp://dx.doi.org/10.1016/j.tifs.2014.09.001-
dc.identifier.wosWOS:000348271100003-
dc.rights.accessRightsAcesso aberto-
dc.relation.ispartofTrends In Food Science &technology-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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