COI code: FSACONF04_026
Paper Language: English
How to Download This Paper
For Downloading the Fulltext of CIVILICA papers please visit the orginal Persian Section of website.
Authors Some of the most practical properties of Bacteriocins in Food industryNastaran Rahmani manesh - Master of Biotechnology student, Gorgan Branch, Baharan Non-Profit Higher Education Institute Gorgan, Iran
Jalal Mohamadzadeh - Assistant Professor, Agricultural Engineering Research Department ,Golestan Agricultural and NaturalResources Research Center, AREEO, Gorgan, Iran
Abstract:Gram negative and gram positive bacterias are generally known to be the pathogenics, but they had shown that they can producing ribosomally synthesized production that they are called bacteriocins which have so many beneficial properties like anti-microbial , as a natural preservatives and inhibitor in food industry. Because of their non-toxic and environment-friendly properties and also being known as GRAS, bacteriocins are highly sought after. The most important bacteriocin producing strain is LAB which has a wide spectra of inhibition food from spoilage and pathogenics. Nisin is the only bacteriocin that known as GRAS till now. Which it has two types, A and Z. These two types have shown an impressive effect in spoilage and pathogenic , but the A type of Nisin has shown wider spectra in food industry. Recent years because of consumer needs are changing from chemical or/and artificial additives to healthy and natural additives, made scientists and food specialists to formulated a new policy in Food industry by bacteriocins. Bacteriocins are being one the most healthy and easy to use natural preservatives that has been known till now.
Keywords:Bacteriocin , LAB, Nisin , Food industry
COI code: FSACONF04_026
how to cite to this paper:If you want to refer to this article in your research, you can easily use the following in the resources and references section:
Rahmani manesh, Nastaran & Jalal Mohamadzadeh, 2020, Some of the most practical properties of Bacteriocins in Food industry, 4th International Conference on Food Science, Organic Agriculture and Food Safety, گرجستان-تفليس, سازمان بين المللي مطالعات دانشگاهي, https://www.civilica.com/Paper-FSACONF04-FSACONF04_026.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Rahmani manesh, Nastaran & Jalal Mohamadzadeh, 2020)
Second and more: (Rahmani manesh & Mohamadzadeh, 2020)
For a complete overview of how to citation please review the following CIVILICA Guide (Citation)
The University/Research Center Information:
Type: Azad University
Paper No.: 2565
in University Ranking and Scientometrics the Iranian universities and research centers are evaluated based on scientific papers.
Research Info Management
Export Citation info of this paper to research management softwares
New Related Papers
- Effect of culture-medium type and temperature on pollen germination of medicinal plant Leonurus cardiaca L.
- Modeling and optimization of suction fan for pneumatic conveyor for chickpea seed
- Verification of a novel Thin-Layer Drying Mathematical Model of air Dried Mint leaves
- Influence of Delayed Access to Feed on Gastro Intestinal TractDevelopment in Japanese quail (Coturnix japonica)
- Protective Influence of Zinc on Serum LH, FSH, Prolactin and Testosterone in Male Albino Rats
The Above articles are recently indexed in the related subjects
Iran Scientific Advertisment Netword
Share this paper
WHAT IS COI?
COI is a national code dedicated to all Iranian Conference and Journal Papers. the COI of each paper can be verified online.