1 Ocak 2022 Dergi makalesi Açık Erişim

Fidan, Hafize; Esatbeyoglu, Tuba; Simat, Vida; Trif, Monica; Tabanelli, Giulia; Kostka, Tina; Montanari, Chiara; Ibrahim, Salam A.; Ozogul, Fatih

DataCite XML

<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd">
  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/253779</identifier>
  <creators>
    <creator>
      <creatorName>Fidan, Hafize</creatorName>
      <givenName>Hafize</givenName>
      <familyName>Fidan</familyName>
      <affiliation>Univ Food Technol, Dept Tourism &amp; Culinary Management, Plovdiv 4002, Bulgaria</affiliation>
    </creator>
    <creator>
      <creatorName>Esatbeyoglu, Tuba</creatorName>
      <givenName>Tuba</givenName>
      <familyName>Esatbeyoglu</familyName>
      <affiliation>Leibniz Univ Hannover, Inst Food Sci &amp; Human Nutr, Kleinen Felde 30, D-30167 Hannover, Germany</affiliation>
    </creator>
    <creator>
      <creatorName>Simat, Vida</creatorName>
      <givenName>Vida</givenName>
      <familyName>Simat</familyName>
      <affiliation>Univ Split, Univ Dept Marine Studies, Rudera Boskovica 37, Split 21000, Croatia</affiliation>
    </creator>
    <creator>
      <creatorName>Trif, Monica</creatorName>
      <givenName>Monica</givenName>
      <familyName>Trif</familyName>
      <affiliation>Ctr Innovat Proc Engn CENTIV GmbH, D-28857 Syke, Germany</affiliation>
    </creator>
    <creator>
      <creatorName>Tabanelli, Giulia</creatorName>
      <givenName>Giulia</givenName>
      <familyName>Tabanelli</familyName>
      <affiliation>Univ Bologna, Dept Agr &amp; Food Sci, I-40127 Bologna, Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Kostka, Tina</creatorName>
      <givenName>Tina</givenName>
      <familyName>Kostka</familyName>
      <affiliation>Leibniz Univ Hannover, Inst Food Sci &amp; Human Nutr, Kleinen Felde 30, D-30167 Hannover, Germany</affiliation>
    </creator>
    <creator>
      <creatorName>Montanari, Chiara</creatorName>
      <givenName>Chiara</givenName>
      <familyName>Montanari</familyName>
      <affiliation>Univ Bologna, Dept Agr &amp; Food Sci, I-40127 Bologna, Italy</affiliation>
    </creator>
    <creator>
      <creatorName>Ibrahim, Salam A.</creatorName>
      <givenName>Salam A.</givenName>
      <familyName>Ibrahim</familyName>
      <affiliation>North Carolina Agr &amp; Tech State Univ, Food Microbiol &amp; Biotechnol Lab, Greensboro, NC 27411 USA</affiliation>
    </creator>
    <creator>
      <creatorName>Ozogul, Fatih</creatorName>
      <givenName>Fatih</givenName>
      <familyName>Ozogul</familyName>
      <affiliation>Cukurova Univ, Fac Fisheries, Dept Seafood Proc Technol, TR-01330 Adana, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Recent Developments Of Lactic Acid Bacteria And Their Metabolites On Foodborne Pathogens And Spoilage Bacteria: Facts And Gaps</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2022</publicationYear>
  <dates>
    <date dateType="Issued">2022-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/253779</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.fbio.2022.101741</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices. There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities. Disease may be prevented, or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual. Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering. The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes. Therefore, the preservative effects of LAB and their metabolites, as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated. In addition, the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed. Moreover, the review provided an overview of the risks and benefits of using LAB in the food industry.</description>
  </descriptions>
</resource>