Organic acids as antimicrobial food agents: applications and microbial productions

ÇOBAN H. B.

BIOPROCESS AND BIOSYSTEMS ENGINEERING, cilt.43, sa.4, ss.569-591, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 43 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1007/s00449-019-02256-w
  • Dergi Adı: BIOPROCESS AND BIOSYSTEMS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.569-591
  • Anahtar Kelimeler: Organic acids, Food safety, Microbial production, Antimicrobial, ESCHERICHIA-COLI O157H7, YEAST YARROWIA-LIPOLYTICA, CHAIN FATTY-ACIDS, CITRIC-ACID, LACTIC-ACID, LISTERIA-MONOCYTOGENES, FUMARIC-ACID, BUTYRIC-ACID, PHENYLLACTIC ACID, PROPIONIC-ACID
  • Dokuz Eylül Üniversitesi Adresli: Evet

Özet

Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.