| Autor: |
Walker, John M., Spencer, John F. T., de Ragout Spencer, Alicia L., Shioya, Suteaki, Shimizu, Hiroshi |
| Zdroj: |
Food Microbiology Protocols; 2001, p395-411, 17p |
| Abstrakt: |
Lactic acid bacteria (LAB) have been received much attention as bacteriocin producers. Antimicrobial proteins and peptides produced by bacteria, termed bacteriocin, are widely acknowledged to be important contributors to those organisms that survive dominate or die in microbial ecosystem such as our food supply or digestive tract. Also, there is tremendous interest in their use as a novel means to ensure the safety of minimally processed foods, because bacteriocins are proteins and natural (1). [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
|
