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2000, Cilt 30, Sayı 3-4, Sayfa(lar) 180-190
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Antimicrobial Metabolites of Lactic Acid Bacteria and Mechanicsms of Action
Ahmet Hilmi Çon1, Hüsnü Yusuf Gökalp2
1Pamukkale Üni. Mühendislik Fak. Gıda Müh. Böl. Çamlık, Denizli
2TC Tarım ve Köyişleri Bakanı, Ankara
Keywords: Food, lactic acid bacteria, antimicrobial activity, antagonism

Lactic Acid Bacteria (LAB) are very important due to the common usage in the production of fermented dairy, vegetable, fruit, meat and cereal products. Historically, LAB was used to protect fermented foods. Although development of moderm processing and preservation techniques, LAB is still an important biopreservative for food due to increasing demand of consumers for natural food products.

lactic Acid Bacteria (LAB) inhibit spoilage microorganism and foodborne pathogens. These inhibitory activities result from LAB's ability to prodfce organic acids, H2O2, bacteriocins or bacteriocin-like metabolites, diacetil and CO2. The aim of this review is to acquaint the reader with the various inhibitors produced by lactic acid bacteria. Information on inhibitors includes antimicrobial activity spectrum, applications or potential applications, and mechanisms of action and production.


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