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|Title: ||Strategies to improve the bacteriocin protection provided by lactic acid bacteria|
|Authors: ||O'Shea, Eileen F.|
Cotter, Paul D.
Ross, R Paul
|Keywords: ||Lactic acid bacteria|
|Issue Date: ||18-Jan-2013|
|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.|
|Appears in Collections:||Food Biosciences|
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