Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thus holdi...
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| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
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Frontiers Media S.A.
2024-08-01
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| Цуврал: | Frontiers in Food Science and Technology |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.frontiersin.org/articles/10.3389/frfst.2024.1439891/full |
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