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Related Concept Videos

Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Pasteurization and Food Preservation01:28

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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A Method to Assess Bacteriocin Effects on the Gut Microbiota of Mice
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Enterocins in food preservation.

Haider Khan1, Steve Flint, Pak-Lam Yu

  • 1School of Engineering and Advanced Technology, Massey University, Palmerston North 11222, New Zealand.

International Journal of Food Microbiology
|April 20, 2010
PubMed
Summary

Enterocins, produced by Lactic Acid Bacteria (LAB), show promise as natural food preservatives. These compounds effectively inhibit the growth of harmful bacteria like Listeria monocytogenes.

Area of Science:

  • Microbiology
  • Food Science
  • Bacteriocins

Background:

  • Enterococcus species are Lactic Acid Bacteria (LAB) found in animal and human intestines.
  • While sometimes pathogenic, they offer benefits, including production of bacteriocins called enterocins.
  • Enterocins exhibit antimicrobial activity, notably against Listeria monocytogenes and some Gram-negative bacteria.

Purpose of the Study:

  • To review recent findings on the application of enterocins as food preservatives.
  • To explore the use of enterocin-producing strains and purified enterocin extracts.
  • To highlight their role in preventing spoilage and pathogenic microorganism growth in food.

Main Methods:

  • Literature review of recent studies on enterocins.
  • Analysis of enterocins produced in-situ by starter cultures.

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  • Evaluation of purified or semi-purified enterocin extracts as preservatives.

    • Main Results:

    • Enterocins are effective against Listeria monocytogenes and some Gram-negative bacteria.
    • Both in-situ production and external application of enterocins show preservative potential.
    • Enterocins can be used in foods of both animal and vegetable origin.

    Conclusions:

    • Enterocins represent a viable natural preservative strategy for the food industry.
    • Their broad-spectrum activity makes them valuable against spoilage and pathogenic microbes.
    • Further research supports their use in ensuring food safety and extending shelf life.