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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/384

Title: Strategies to improve the bacteriocin protection provided by lactic acid bacteria
Authors: O'Shea, Eileen F.
Cotter, Paul D.
Ross, R Paul
Hill, Colin
Keywords: Lactic acid bacteria
Bacteriocins
Commercial application
Issue Date: 18-Jan-2013
Publisher: Elsevier
Citation: Eileen F O’ Shea, Paul D Cotter, R Paul Ross, Colin Hill. Strategies to improve the bacteriocin protection provided by lactic acid bacteria. Current Opinion in Biotechnology, 24(2), April 2013, 130-134. DOI:10.1016/j.copbio.2012.12.003
Series/Report no.: Current Opinion in Biotechnology;
Abstract: Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of bacteriocins and/or bacteriocin-producing LAB for for food use.
Description: peer-reviewed
URI: http://hdl.handle.net/11019/384
http://dx.doi.org/10.1016/j.copbio.2012.12.003
http://www.sciencedirect.com/science/article/pii/S0958166912002224
ISSN: 0958-1669
Appears in Collections:Food Biosciences

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