Bacteriocins from lactic acid bacteria inhibit food borne pathogens.

Princewill -Ogbonna, I. L., Ojimelukwe, P. C.
  • IOSR Journal of Environmental Science Toxicology and Food Technology, January 2014, IOSR Journals
  • DOI: 10.9790/2402-08155056

Natural secretions from lactic acid bacteria inhibit food bornes pathogens and enhance safety

Photo by Manuel Sardo on Unsplash

Photo by Manuel Sardo on Unsplash

What is it about?

Lactic acid bacteria, commonly found in fermented foods produce secretions such as bacteriocins which are capable of preventing the growth of pathogenic organisms such as Staphylococcus aureus and Escherichia coli, therby making the food safer for human consumption.

Why is it important?

Controlled fermentation using bactericin producing lactic acid bacteria makes the food safer for human consumption

Perspectives

Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria

Use of bacteriocin producing lactic acid bacteria should be encouraged in food fermentations

Read Publication

http://dx.doi.org/10.9790/2402-08155056

The following have contributed to this page: Professor Philippa C OJIMELUKWE