Naturalne konserwanty pochodzenia drobnoustrojowego

• Autorzy: Pawlikowska E. , Kręgiel D.

Identyfikatory

DOI

10.15199/65.2018.7.6

Warianty tytułu

EN

Natural preservatives from microorganisms

• Języki publikacji: PL

Abstrakty

PL

Wzrost produkcji artykułów żywnościowych niesie ze sobą ryzyko obecności sztucznych środków ochrony roślin oraz drobnoustrojów patogennych. Poziom mikrobiologicznego zanieczyszczenia żywności ogranicza się, stosując różne metody jej obróbki oraz dodatki sztucznych środków konserwujących. Niestety, stosowanie sztucznych konserwantów może być ryzykowne pod względem zdrowotnym, dlatego za ważne dla konsumentów uznano związki pochodzenia naturalnego, np. bakteriocyny, toksyny killerowe, etanol lub kwasy organiczne. Metabolity produkowane przez mikroorganizmy mogą skutecznie chronić żywność przed zepsuciem, wydłużając tym samym termin jej przydatności do spożycia. Zastosowanie takich związków wymaga jednak wielu badań dotyczących oceny ich aktywności biologicznej, a ponadto konieczne są regulacje prawne zapewniające bezpieczeństwo zdrowotne żywności.

EN

The increase in the production of food products poses a risk of the presence of artificial plant protection agents as well as pathogenic microorganisms. The level of microbiological contamination of food may be limited using different methods of treatment and addition of artificial preservatives. Unfortunately, the use of these artificial compounds also carries health risk; hence, the trends in the use of natural compounds in food preservation such as bacteriocins, killer toxins, ethanol or organic acids have been recognized as important for the consumers. Metabolites produced by microorganisms can effectively protect food against deterioration, and therefore, extend the shelf-life of products. However, the use of such compounds must be preceded by many studies on their biological activity and also, regulated by law, providing consumers with health safety of food.

Słowa kluczowe

PL

biokontrola; metabolity; bakterie kwasu mlekowego; drożdże

EN

biocontrol; metabolites; lactic acid bacteria; yeasts

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2018
• Tom: T. 72, nr 7
• Strony: 26--29
• Opis fizyczny: Bibliogr. 52 poz.

Twórcy

autor

Pawlikowska E.

• Politechnika Łódzka, Instytut Technologii Fermentacji i Mikrobiologii, Łódź

autor

Kręgiel D.

• Politechnika Łódzka, Instytut Technologii Fermentacji i Mikrobiologii, Łódź

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Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).