Biological preservation of foods – Bacteriocins of lactic acid bacteria

  title={Biological preservation of foods – Bacteriocins of lactic acid bacteria},
  author={Kadirvelu Jeevaratnam and Marilingappa Jamuna and Amarinder Singh Bawa},
Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. To date, nisin is the only bacteriocin that has found practical applications in some industrially processed foods. Its antibacterial activity and possible use as a biopreservative has been studied in a large number of food systems. Its application for the control of some pathogens and food spoilage organisms has been approved in a… CONTINUE READING


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