Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production

The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effecti...

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Hlavní autoři:	Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Croatian Dairy Union 2020-01-01
Edice:	Mljekarstvo
Témata:	bacteriocins and bacteriocinogenic LAB strains inhibition Listeria monocytogenes Staphylococcus aureus Clostridium tyrobutyricum cheese
On-line přístup:	https://hrcak.srce.hr/file/347304
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