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    Strategies to improve the bacteriocin protection provided by lactic acid bacteria

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    Author
    O'Shea, Eileen F.
    Cotter, Paul D.
    Ross, R Paul
    Hill, Colin
    Keyword
    lactic acid bacteria
    Bacteriocins
    Commercial application
    Date
    18/01/2013
    
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    URI
    http://hdl.handle.net/11019/384
    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
    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.
    Funder
    Department of Agriculture, Food and the Marine; Science Foundation Ireland
    Grant Number
    04R and DC; 07/CE/B1368
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.copbio.2012.12.003
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