MIKROBIOLOGIK KONSERVATSIYA: TABIIY ANTIBIOTIKLAR (BAKTERIOSINLAR) QO‘LLANILISHI
Keywords:
mikrobiologik konservatsiya, bakteriosinlar, tabiiy antibiotiklar, nisin, pediotsin, laktobakteriyalar, oziq-ovqat xavfsizligi, antimikrobial peptidlar, biohimik himoya.Abstract
Ushbu maqolada oziq-ovqat mahsulotlarini saqlashda mikrobiologik konservatsiyaning zamonaviy usullaridan biri bo‘lgan bakteriosinlar — tabiiy antibiotik moddalardan foydalanish imkoniyatlari o‘rganiladi. Bakteriosinlar turli mikroorganizmlar, asosan laktobakteriyalar tomonidan sintezlanadigan antimikrobial peptidlar bo‘lib, ular oziq-ovqatdagi patogen va buzuvchi mikroflorani bostirishga qodir. Tadqiqotda bakteriosinlarning tasnifi, faoliyat mexanizmi, spektri va oziq-ovqat mahsulotlarida ulardan foydalanish bo‘yicha amaliy misollar keltirilgan. Shuningdek, nisin, pediotsin, lantibiotiklar kabi eng ko‘p o‘rganilgan bakteriosinlar va ularning saqlash muddati, ta’m va xavfsizlikka ta’siri tahlil qilinadi.
Downloads
References
1. Gálvez, A., Abriouel, H., López, R. L., & Omar, N. B. (2007). Bacteriocin-based strategies for food biopreservation. International Journal of Food Microbiology, 120(1-2), 51–70.
2. Cleveland, J., Montville, T. J., Nes, I. F., & Chikindas, M. L. (2001). Bacteriocins: Safe, natural antimicrobials for food preservation. International Journal of Food Microbiology, 71(1), 1–20.
3. De Vuyst, L., & Leroy, F. (2007). Bacteriocins from lactic acid bacteria: production, purification, and food applications. Journal of Molecular Microbiology and Biotechnology, 13(4), 194–199.
4. Settanni, L., & Corsetti, A. (2008). Application of bacteriocins in vegetable food biopreservation. International Journal of Food Microbiology, 121(2), 123–138.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Sobirjonova Gulmira Sobirjon qizi
This work is licensed under a Creative Commons Attribution 4.0 International License.
