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Antimicrobial compounds produced by bacteria, such as lactic acid bacteria and Bacillus spp., are alternatives to artificial preservatives, enabling companies to meet customer demand for clean-label products. To comply with the relevant EFSA’s specifications, it is important to genotypically and phenotypically characterize the cultures that produce the antimicrobial compounds. This chapter summarizes the steps necessary to characterize the strains originating the protective cultures for their potential use as ingredients in the food industry.

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Selection and Genotypic Characterization of Potential Bacterial Strains for Use as Protective Cultures

  • 章节

  • 发表日期：

    2026年

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  • Nerea Garín-Murguialday,
  • Raquel Virto,
  • Rafael Pagán,
  • Laura Espina

摘要

Antimicrobial compounds produced by bacteria, such as lactic acid bacteria and Bacillus spp., are alternatives to artificial preservatives, enabling companies to meet customer demand for clean-label products. To comply with the relevant EFSA’s specifications, it is important to genotypically and phenotypically characterize the cultures that produce the antimicrobial compounds. This chapter summarizes the steps necessary to characterize the strains originating the protective cultures for their potential use as ingredients in the food industry.