Zastosowanie bakterii fermentacji mlekowej do kontroli wzrostu pleśni toksynotwórczych oraz usuwania mikotoksyn z produkt ów mlecznych

• Autorzy: Szosland-Fałtyn A. , Królasik J.

Warianty tytułu

EN

Application of lactic acid bacteria for control of mould growth and removal of mycotoxins from dairy products

• Języki publikacji: PL

Abstrakty

PL

Obecność mikotoksynotwórczych grzybów pleśniowych w żywności stanowi poważny problem, nie tylko z punktu widzenia bezpieczeństwa zdrowotnego, ale również ze względów ekonomicznych. Opracowanie skutecznego sposobu kontroli poziomu pleśni oraz ich mikotoksyn jest od wielu lat przedmiotem licznych badań naukowych. Stosowane techniki chemiczne i fizyczne, nie są w pełni efektywne, dlatego duże nadzieje pokłada się w metodach biologicznych. Wśród nich, coraz większe zainteresowanie budzi wykorzystanie bakterii fermentacji mlekowej. Odpowiednio wyselekcjonowane szczepy bakteryjne mają zdolność hamowania wzrostu pleśni oraz tworzenia przez nie mikotoksyn, a ponadto detoksyfikacji środowiska z mikotoksyn.

EN

Presence of mycotoxigenic fungi in food is a serious problem, not only from the point of view of health security, but also for economic reasons. Develop an effective way to control mold growth and mycotoxins for many years is the subject of numerous scientific studies. The chemical and physical techniques used are not fully effective, which is why big hopes for the bioassays. Among them, more and more interest is the use of lactic acid bacteria. Appropriately selected bacterial strains have the ability to inhibit the growth of molds and mycotoxins formation, and further environmental detoxification of mycotoxins.

Słowa kluczowe

PL

bakterie; fermentacja mlekowa; pleśń toksynotwórcza; mikotoksyny; produkty mleczne

EN

bacteria; lactic acid; mould; mycotoxins; dairy products

• Wydawca: Wyższa Szkoła Menadżerska
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2015
• Tom: nr 1
• Strony: 91--94
• Opis fizyczny: Bibliogr. 29 poz., tab.

Twórcy

autor

Szosland-Fałtyn A.

• Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. W. Dąbrowskiego w Warszawie

autor

Królasik J.

• Zakład Jakości Żywności w Łodzi

Bibliografia

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