Bacteriocins: developing innate immunity for food.


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)


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} }