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1062353 
Journal Article 
Antimicrobial activity - the most important property of probiotic and starter lactic acid bacteria 
Suskovic, J; Kos, B; Beganovic, J; Pavunc, AL; Habjanic, K; Matoic, S 
2010 
Yes 
Food Technology and Biotechnology
ISSN: 1330-9862
EISSN: 1334-2606 
48 
3 
296-307 
English 
WOS:000281138400007 
The antimicrobial activity of industrially important lactic acid bacteria as starter cultures and probiotic bacteria is the main subject of this review. This activity has been attributed to the production of metabolites such as organic acids (lactic and acetic acid), hydrogen peroxide, ethanol, diacetyl, acetaldehyde, acetoine, carbon dioxide, reuterin, reutericyclin and bacteriocins. The potential of using bacteriocirts of lactic acid bacteria, primarily used as biopreservatives, represents a perspective, alternative antimicrobial strategy for continuously increasing problem with antibiotic resistance. Another strategy in resolving this problem is an alication of probiotics for different gastrointestinal and urogenital infection therapies. 
Microbiology Abstracts A: Industrial & Applied Microbiology; Biotechnology and Bioengineering Abstracts; Starter cultures; Bacteriocins; Antimicrobial activity; 3-Hydroxypropionaldehyde; Acetaldehyde; probiotics; Metabolites; Lactic acid bacteria; Infection; Acetic acid; Diacetyl; Antimicrobial agents; organic acids; Hydrogen peroxide; Carbon dioxide; Antibiotic resistance; Ethanol; A 01330:Food Microbiology; W 30935:Food Biotechnology