Strategies to improve the bacteriocin protection provided by lactic acid bacteria
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CitationEileen 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
AbstractLactic 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.
FunderDepartment of Agriculture, Food and the Marine; Science Foundation Ireland
Grant Number04R and DC; 07/CE/B1368