BACTERIOCINS AND THEIR INHIBITORY EFFECT ON SALMONELLA ACTIVITY

Problems caused by foodborne illnesses have affected people in the community, especially those with weakened immune systems. That's why food industry researchers and manufacturers are looking for different ways to reduce this problem. One way is to use some microbes that produce natural metabolites to inhibit or reduce the growth of pathogenic bacteria such as various species of Salmonella. Gastroenteritis caused by Salmonella is one of the most common diseases in the world and attempts to prevent it from continuing. Bacteriocins are natural metabolites that are produced by some bacteria, especially lactic acid bacteria, and are divided into four categories: lantibiotics or class I, non-lantibiotics or class II, class III and, class IV. Some of these bacteriocins, on the whole, are limited and some influence a wider range of bacteria. Various studies by researchers have shown that the use of bacteriocins reduces the growth of Salmonella and can be used to improve the quality and increase the health of food because it is safe.

BACTERIOCINS AND THEIR INHIBITORY EFFECT ON SALMONELLA ACTIVITY Keywords:

Metabolites , Lactic Acid Bacteria , Bacteriocin , Gastroenteritis , Salmonella.