Bacteriocins: developing innate immunity for food.

Abstract

Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon which offers food scientists the possibility of directing or preventing the development of specific bacterial species in food. This can be particularly useful in preservation or food… (More)

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Cite this paper

@article{Cotter2005BacteriocinsDI, title={Bacteriocins: developing innate immunity for food.}, author={Paul D Cotter and Colin Hill and R. Paul Ross}, journal={Nature reviews. Microbiology}, year={2005}, volume={3 10}, pages={777-88} }