Antimicrobial Activity of Lactic Acid Bacteria on Pathogens in Foods ( Prof.Dr. Dilek HEPERKAN )

Antimicrobial activity of lactic acid
bacteria on pathogens in foods
Why succesful?
How succesful?

Prof.Dr. Dilek Heperkan

Istanbul Technical University,

Faculty of Chemical and Metallurgical
Engineering, Dept. of Food Engineering

Food Technology2014 21-23 July, Las Vegas

Microorganisms especially bacteria can be used for a number of beneficial purposes. Among them some are more prominent like Lactic acid bacteria (LAB) and bifidobacteria.

Lactic acid bacteria have been used as natural food-grade preservatives against a variety of undesirable microorganisms.

LAB has been used for production of fermented foods for many years. As a matter of fact fermented foods existed long before mankind discovered microorganisms.

During their activity in production of fermented foods their inhibitory potential on pathogenic bacteria have been recognised and they gained increasing interest in the scientific community.

Thus LAB has been used as a tool to produce antimicrobial compounds and to control undesirable microorganisms.


On the other hand, acute diarrhea due to the loss of normal intestinal microbiota, drug-resistant strains and chronic toxicity due to widespread use of antibiotics are well known negative effects of antibiotics.


The risks of toxic residues in foods, as well as contamination of soil and water due to the use of xenobiotics in food production chain are considered negatively by the public.

Lab producing a wide range of antimicrobial metabolites thus, the last two decades have seen pronounced advancements in using LAB and their metabolites for natural food preservation, as well as crop protection, and health protection.

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