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Efeitos antagónicos da bacteriocina de Bacillus subtilis
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ISBN10: 6207684192
ISBN13: 9786207684199
Publisher: Edicoes Nosso Conhecimento
Published: Jun 21 2024
Pages: 96
Weight: 0.33
Height: 0.23 Width: 6.00 Depth: 9.00
Language: Portuguese
ISBN13: 9786207684199
Publisher: Edicoes Nosso Conhecimento
Published: Jun 21 2024
Pages: 96
Weight: 0.33
Height: 0.23 Width: 6.00 Depth: 9.00
Language: Portuguese
A conservação de géneros alimentÃcios através de métodos naturais e biológicos tornou-se uma norma para evitar enormes perdas financeiras que podem resultar da contaminação de alimentos crus e/ou produtos alimentares. Os métodos de preservação biológica ajudam a evitar as hipóteses de doenças de origem alimentar, assegurando assim o cumprimento das necessidades alimentares globais cada vez maiores. O ceticismo crescente entre os clientes nos últimos anos em relação à segurança alimentar e aos conservantes utilizados na indústria alimentar levou a uma consideração notável da utilização da bacteriocina de Bacillus na transformação de alimentos, bem como nos cuidados de saúde humana. A bacteriocina extraÃda do Bacillus subtilis apresenta uma atividade antibacteriana notável. A bacteriocina de Bacillus tem uma reputação positiva por ser utilizada como conservante natural de alimentos, uma vez que possui todas as caracterÃsticas necessárias para evitar a deterioração. A bacteriocina é frequentemente segregada por micróbios de qualidade alimentar, que já estão presentes nos alimentos, tornando-a assim totalmente não tóxica para o consumo humano. A eficácia da bacteriocina utilizada como biocontrolo natural da vegetação também pode ser avaliada, uma vez que as bacteriocinas de Bacillus têm a capacidade de bioprotecção da vegetação.
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